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Ingredients Jump to Instructions ↓

  1. 1 pound crawfish tails

  2. 1 1/4 cups long grain rice -- (raw)

  3. 1 tablespoon flour

  4. 2 tablespoons salad oil

  5. 1 cup onion -- chopped fine

  6. 1/2 cup chopped parsley -- (2 tsp flakes)

  7. 1/2 cup chopped green onion tops

  8. 1/2 cup chopped celery

  9. 1/2 cup chopped bell pepper

  10. 1/4 cup crawfish fat

  11. 1 1/2 cups water

  12. 2 1/2 teaspoons salt

  13. 1/2 teaspoon black pepper

  14. 1/4 teaspoon red pepper -- or to taste

Instructions Jump to Ingredients ↑

  1. Preparation : 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 about.

  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 about.

  3. 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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