Crawfish Jambalaya

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Ingredients

  • 1 pound or 2 1/2 cups crawfish tails
  • 1 1/8 cups uncooked rice
  • 1 tablespoon all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 cup fine chopped onion
  • 1/2 cup parsley
  • 1/2 cup chopped celery
  • 1 1/2 cups water
  • 2 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 cup green onion tops
  • 1/4 cup crawfish fat (optional)

Instructions

  1. Brown flour in oil to a golden brown, but DO NOT burn.
  2. Add onions. Stir constantly until onions are almost cooked.
  3. Add 1 1/2 cups cold water and simmer for 30 minutes.
  4. Add crawfish tails and fat; cook until crawfish turns pink.
  5. Add about 2 cups 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.
  6. Five minutes before serving, using a 2-prong fork, fluff up jambalaya so rice will have a tendency to fall apart.

Yield: 4 or 5 servings