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Lucile's Crawfish Jambalaya
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Via MealMaster at Searchable Online Archive of Recipes Site

Serves/Makes:4 servings

  • 1 tbsp (15 ml) Flour
  • 2 tbsp (30 ml) Canola oil
  • 1 cup (225 ml) Onions, chopped
  • 5 cloves Garlic, minced
  • 1 pound Crawfish tails (or shrimp)
  • 1-1/8 cups (275 ml) Uncooked long-grain rice
  • 1/2 cup (125 ml) Celery, chopped
  • 1/2 cup (125 ml) Green pepper, chopped
  • 2-1/2 tsp (12.5 ml) Salt
  • 1/2 tsp (2 ml) Black pepper
  • 1/8 tsp (1 ml) Cayenne pepper, or to taste
  • In a large pot, over medium-low heat, make a roux with flour and oil. Cook, stirring constantly, until roux is golden brown and smooth, at least 20 minutes, preferably longer.
  • Add onions and garlic and cook until almost soft.
  • Add 1-1/2 cups (350 ml) 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 more 2 cups (475 ml) 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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