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Crawfish Jambalaya Recipe

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This recipe for Crawfish Jambalaya, by , is from Cooking Around The World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, July 8, 2005


1 stick margarine
1 cup finely chopped onion
½ cup chopped green pepper
1 Tbsp garlic
2 lbs peeled crawfish tails
1 ½ Tbsp flour
½ cup chopped green onions
1/3 cup finely chopped parsley
¼ cup chopped celery
2 – 15 oz cans chicken broth
1 – 15 oz can tomato sauce
Use one of the 15 oz cans to measure 2 cans of Uncle Ben’s (or other brand) parboiled rice
1 tsp Creole seasoning
salt and pepper to taste

In a heavy skillet or dutch oven, melt butter over medium heat. Add onions, green pepper, garlic, and celery and sauté in margarine for about 5 minutes. Add crawfish, green onions and parsley and continue for another 3 or 4 minutes. Add Creole seasoning and flour and mix well. Once well blended add chicken broth and tomato sauce. Bring to a boil then add rice. Reduce heat to low, and cover. Stir once after 15 minutes, re-cover and cook an additional 30 minutes or until rice is done. Season to taste with salt and pepper.




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