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Crawfish Jambalaya

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B9, C, P
MineralsNatrium, Fluorine, Chromium, Manganese, Silicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Crawfish tails

  2. 1 1/4 cups 200g / 7.1oz Long grain rice - (raw)

  3. 1 tablespoon 15ml Flour

  4. 2 tablespoons 30ml Salad oil

  5. 1 cup 62g / 2 1/5oz Onion - chopped fine

  6. 1/2 cup 73g / 2.6oz Chopped parsley - (2 tsp flakes)

  7. 1/2 cup 31g / 1.1oz Chopped green onion tops

  8. 1/2 cup 55g / 1.9oz Chopped celery

  9. 1/2 cup 73g / 2.6oz Chopped bell pepper

  10. 1/4 cup 59ml Crawfish fat

  11. 1 1/2 cups 355ml Water

  12. 2 1/2 teaspoons 12ml Salt

  13. 1/2 teaspoon 2 1/2ml Black pepper

  14. 1/4 teaspoon 1 1/3ml Red pepper - or to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. Add crawfish tails and fat. Cook until crawfish turns pink. Add about.

  3. cups of water and bring to a boil.

  4. When water is rapidly boiling, add remainder of ingredients. Stir to blend and cook on low heat covered for about.

  5. hr. or until rice is tender.

  6. 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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