Crawfish Jambalaya 3

2 cups peeled crawfish tails
1/2 cup crawfish fat (from heads of parboiled crawfish)
1/2 cup margarine
2 cups chopped white onion
1 cup chopped celery
1/2 cup chopped green pepper
2 cloves garlic, chopped
1 fresh ripe tomato, chopped
3 tbs chopped green onion
1 tsp paprika
2 tbs chopped parsley
6 cups water
3 cups regular uncooked rice
Salt and pepper to taste
Hot sauce (optional)

Parboil crawfish, remove fat, and peel tails. Set aside.

Melt margarine in large iron pot with a cover. Add onion, celery, green pepper, and garlic; cook until vegetables are clear. Add chopped tomato, crawfish tails, and fat; cook 5 minutes. Add green onions, paprika, and parsley; cook 5 minutes more.

Add water, rice, salt, and pepper. Bring to a boil while stirring; cover and reduce heat to simmer; Cook for 5 minutes. Do not remove cover until rice is done. Add hot sauce, if desired.

Yield: 6 to 8 servings.

If crawfish are not available, 2 cups peeled and deveined shrimp may be substituted. Delete crawfish fat from recipe if shrimp is used.

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Jambalaya, Rice Dressing, Rice Dishes

Cajun Country -- New Iberia, Louisiana