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crawfish Jambalaya 1 Pound Or 2 1/2 Cups Crawfish Tails
1 1/8 Cups Uncooked Rice
1 Tablespoon All-purpose Flour
2 Tablespoons Vegetable Oil
1 Cup Fine Chopped Onion
1/2 Cup Parsley
1/2 Cup Chopped Celery
1 1/2 Cups Water
2 1/2 Teaspoons Salt
1/2 Teaspoon Black Pepper
1/2 Cup Green Onion Tops
1/4 Cup Crawfish Fat (optional) brown Flour In Oil To A Golden Brown, But Do Not Burn. Add Onions. Stir Constantly Until Onions Are Almost Cooked. Add 1 1/2 Cups Cold Water And Simmer For 30 Minutes. add Crawfish Tails And Fat; Cook Until Crawfish Turns Pink. Add About 2 Cups Water And Bring To Boil. When Water Is Rapidly Boiling, Add Remainder Of Ingredients. Stir To Blend And Cook On Low Heat, Covered, For About 1/2 Hour Or Until Rice Is Tender. five Minutes Before Serving, Using A 2-prong Fork, Fluff Up Jambalaya So Rice Will Have A Tendency To Fall Apart. serves 4 Or 5. |
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