Crawfish Jambalaya

Recipe Ingredients

1 lb	454g / 16oz	Crawfish tails
1 1/4 cups	200g / 7.1oz	Long grain rice - (raw)
1 tablespoon	15ml	Flour
2 tablespoons	30ml	Salad oil
1 cup	62g / 2.2oz	Onion - chopped fine
1/2 cup	73g / 2.6oz	Chopped parsley - (2 tsp flakes)
1/2 cup	31g / 1.1oz	Chopped green onion tops
1/2 cup	55g / 1.9oz	Chopped celery
1/2 cup	73g / 2.6oz	Chopped bell pepper
1/4 cup	59ml	Crawfish fat
1 1/2 cups	355ml	Water
2 1/2 teaspoons	12ml	Salt
1/2 teaspoon	2.5ml	Black pepper
1/4 teaspoon	1.3ml	Red pepper - or to taste

Recipe 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 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 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.

Source:
ESSENCE OF EMERIL SHOW#EE118

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