Side Pannel
Lucile's Crawfish Jambalaya
Lucile's Crawfish Jambalaya
- Recipe Submitted by ADMIN on 09/26/2007
Category: United States, Main Dish, Seafood
Ingredients List
- 1 tb Flour
- 2 tb Oil, canola preferably
- 1 c Chopped onions
- 5 cl Garlic, minced
- 1 lb Crawfish tails or shrimp
- 1 1/8 c Uncooked, long-grain rice
- 1/2 c Chopped celery
- 1/2 c Chopped green pepper
- 2 1/2 ts Salt
- 1/2 ts Black pepper
- 1/8 ts Cayenne pepper, or to taste
Directions
In a large pot over medium-low heat, make a roux with flour and oil. Cook
stirring constantly, until golden brown and smooth, at least 20 minutes,
preferably longer. Add onions and garlic and cook until almost soft. Add
1-1/2 cups cold water and simmer 30 minutes. Add crawfish and cook about 10
minutes. (note: if using chicken or sausage, cook ingredients longer to
ensure they'll be done when rice is done.) Add 2 more cups of water and
bring to a boil. Add remaining ingredients, stir to blend, but not too
much. Reduce heat to low, cover pot, and cook about 30 minutes or until
rice is cooked. Try not to open lid during final cooking. Fluff rice
thoroughly with fork before serving.
stirring constantly, until golden brown and smooth, at least 20 minutes,
preferably longer. Add onions and garlic and cook until almost soft. Add
1-1/2 cups cold water and simmer 30 minutes. Add crawfish and cook about 10
minutes. (note: if using chicken or sausage, cook ingredients longer to
ensure they'll be done when rice is done.) Add 2 more cups of water and
bring to a boil. Add remaining ingredients, stir to blend, but not too
much. Reduce heat to low, cover pot, and cook about 30 minutes or until
rice is cooked. Try not to open lid during final cooking. Fluff rice
thoroughly with fork before serving.
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