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 Jambalaya Recipes » Crawfish Jambalaya

Crawfish Jambalaya

Category: Jambalaya

By: Unknown

 Rate this 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.

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