Crawfish jambalaya

4 servings

Ingredients

Quantity Ingredient
1 pounds Crawfish tails
1¼ cup Long grain rice (raw)
1 tablespoon Flour
2 tablespoons Salad oil
1 cup Onion, chopped fine
½ cup Chopped parsley (2ts.flakes)
½ cup Chopped green onion tops
½ cup Chopped celery
½ cup Chopped bell pepper
¼ cup Crawfish fat
1½ cup Water
2½ teaspoon Salt
½ teaspoon Black pepper
¼ teaspoon Red pepper, or to taste

Directions

Brown flour in oil to a golden brown. Add onions. Stir constantly until onions are almost cooked. Add 1½ cups cold water and simmer for ½ 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. ½ 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. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A

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