Crawfish Jambalaya
A traditional Cajun recipe for Crawfish Jambalaya.
SouthernSeafoodIntermediate45 min
Ingredients
Servings
4
- 1 Pound Crawfish tails
- 1 1/4 Cup Long grain rice [raw]
- 1 Tablespoon Flour
- 2 Tablespoon Salad oil
- 1 Cup Onion, chopped fine
- 1/2 Cup Chopped parsley [2 ts.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 Teaspoon Salt
- 1/2 Teaspoon Black pepper
- 1/4 Teaspoon Red pepper, or to taste
Instructions
- 1
Brown flour in oil to a golden brown.
- 2
Add onions. Stir constantly until onions are almost cooked.
- 3
Add 1 1/2 cups cold water and simmer for 1/2 hr.
- 4
Add crawfish tails and fat. Cook until crawfish turns pink.
- 5
Add abt. 2 cups of water and bring to a boil.
- 6
When water is rapidly boiling, add remainder of ingredients.
- 7
Stir to blend and cook on low heat covered for abt. 1/2 hr. or until rice is tender.
- 8
Five minutes before serving, use a 2 prong fork and fluff up jambalaya so that rice will have a tendency to fall apart.
Tags
saladsoutherncajun
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