Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Crawfish tails
1 1/4 c Long grain rice (raw)
1 tb Flour
2 tb Salad oil
1 c Onion, chopped fine
1/2 c Chopped parsley (2ts.flakes)
1/2 c Chopped green onion tops
1/2 c Chopped celery
1/2 c Chopped bell pepper
1/4 c Crawfish fat
1 1/2 c Water
2 1/2 ts Salt
1/2 ts Black pepper
1/4 ts Red pepper, or to taste

Brown flour in oil to a golden brown. Add onions. Stir constantly
until onions are almost cooked. Add 1 1/2 cups cold water and simmer
for 1/2 hr. Add crawfish tails and fat. Cook until crawfish turns
pink. Add abt. 2 cups of water and bring to a boil. When water is
rapidly boiling, add remainder of ingredients. Stir to blend and cook
on low heat covered for abt. 1/2 hr. or until rice is tender. Five
minutes before serving, use a 2 prong fork and fluff up jambalaya so
that rice will have a tendency to fall apart. Courtesy Telephone
Pioneers BillSpalding *P CRBR 38 A

Browse by categories