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  Recipe Home » Main Course » Crawfish Jambalaya
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  Crawfish Jambalaya
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 279
Ingredients:
1 lb Crawfish tails
1 1/4 cup Long grain rice (raw)
1 tbsp Flour
2 tbsp Salad oil
1 cup Onion, chopped fine
1/2 cup Chopped parsley (2ts.flakes)
1/2 cup Chopped green onion tops
1/2 cup Chopped celery
1/2 cup Chopped bell pepper
1/4 cup Crawfish fat
1 1/2 cup Water
2 1/2 tsp Salt
1/2 tsp Black pepper
1/4 tsp Red pepper, or to taste
Instructions:
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. Courtesy Telephone
Pioneers BillSpalding *P CRBR 38 A
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