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Lucile's crawfish jambalaya
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| Artist: |
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| Categories: |
Creole & Cajun, Entrees, Jams & Jellies, Seafood, Southern |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| tbsp | Flour | | 2
| tbsp | Oil, canola preferably | | 1
| cup | Chopped onions | | 5
| cl | Garlic, minced | | 1
| lbs | Crawfish tails or shrimp | | 1
| cup | Uncooked, long-grain rice | | 1/2
| cup | Chopped celery | | 1/2
| cup | Chopped green pepper | | 2 1/2
| tsp | Salt | | 1/2
| tsp | Black pepper | | 1/8
| tsp | Cayenne pepper, or to taste |
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Procedures:
| 1 | In a large pot over medium-low heat, make a roux with flour and oil. | | 2 | Cook stirring constantly, until golden brown and smooth, at least 20 minutes, preferably longer. | | 3 | Add onions and garlic and cook until almost soft. | | 4 | Add 1-?cups cold water and simmer 30 minutes. | | 5 | Add crawfish and cook about 10 minutes. | | 6 | (note: if using chicken or sausage, cook ingredients longer to ensure they"ll be done when rice is done). | | 7 | Add 2 more cups of water and bring to a boil. | | 8 | Add remaining ingredients, stir to blend, but not too much. | | 9 | Reduce heat to low, cover pot, and cook about 30 minutes or until rice is cooked. | | 10 | Try not to open lid during final cooking. | | 11 | Fluff rice thoroughly with fork before serving |
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