Recipes from Cajun Country :: Cajun Main Dish Seafood
1 lb. or 2 1/2 (two and a half) c. crawfish tails
1 1/8 c. uncooked rice
1 Tbsp. flour
2 Tbsp. canola (or other vegetable) oil
1 c. fine chopped onion
1/2 c. parsley
1/2 c. chopped celery
1 1/2 (one and one-half) c. water
2 1/2 tsp. salt
1/2 tsp. black pepper
1/2 c. green onion tops
1/4 c. crawfish fat (optional)
Brown flour in oil to a golden brown, but DO NOT burn. Add onions. Stir constantly until onions are almost cooked. Add 1 1/2 (one and one-half) c. cold water and simmer for 1/2 an hour.
Add crawfish tails and fat; cook until crawfish turns pink. Add about 2 c. water and bring to 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 mins. before serving, using a 2-prong fork, fluff up jambalaya so rice will have a tendency to fall apart.
Serves 4 or 5.
