Recipe - Luciles Crawfish Jambalaya

1 tablespoon Flour
2 tablespoon Oil, canola preferably
1 cup Chopped onions
5 cl Garlic, minced
1 pound Crawfish tails or shrimp
1 1/8 cup Uncooked, longgrain rice
One half cup Chopped celery
One half cup Chopped green pepper
2 One half teaspoon Salt
One half teaspoon Black pepper
1/8 teaspoon Cayenne pepper, or to taste

In a large pot over mediumlow 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
1One half 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.

Posted to MealMaster Recipes List, Digest #153

Date: Thu, 30 May 1996 11:23:33 0600

From: Arlene Schiffman arlenes@holly.colostate.edu