Crawfish Jambalaya
A traditional Cajun recipe for Crawfish Jambalaya.
SouthernChickenIntermediate45 minBy Northstar
Ingredients
Servings
4
- 1 lb Crawfish tails
- 1 0.3 cup Long grain rice [raw]
- 1 tbsp Flour
- 2 tbsp Salad oil
- 1 cup Onion, chopped fine
- 0.5 cup Chopped parsley [2 ts.flakes]
- 0.5 cup Chopped green onion tops
- 0.5 cup Chopped celery
- 0.5 cup Chopped bell pepper
- 0.3 cup Crawfish fat
- 0.8 cup Water
- 2 0.5 tsp Salt
- 0.5 tsp Black pepper
- 0.3 tsp Red pepper, or to taste
Instructions
- 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. 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.
Tags
saladcajun