HomeJambalaya Crawfish Jambalaya

Crawfish Jambalaya

Posted in : Jambalaya on by : Daphne


1 lb Crawfish Tails1 1/4 c Long Grain Rice (raw)1 tb Flour2 tb Salad Oil1 c Onion, Chopped Fine1/2 c Chopped Parsley (2ts.flakes)1/2 c Chopped Green Onion Tops1/2 c Chopped Celery1/2 c Chopped Bell Pepper1/4 c Crawfish Fat1 1/2 c Water2 1/2 ts Salt1/2 ts Black Pepper1/4 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.