Crawfish JambalayaPosted in : Jambalaya on by : Daphne
Brown flour in oil to a golden brown.
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.
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.
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.