CRAWFISH JAMBALAYA 1 pound crawfish tails 1-1/4 cup long grain rice (raw) 1-tablespoon flour 2 tablespoons salad oil 1 cup onion, chopped fine 1/2 cup chopped parsley (2-teaspoons 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 teaspoons salt 1/2-teaspoon black pepper 1/4 teaspoon red pepper, or to taste 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 hour. 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 1/2 hour. 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. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
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