"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Jambalaya, Crawfish Recipe

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

Contributor:  
Contributor:  
LOIS MEYERS
Added: Saturday, February 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Pound of Crawfish Tails
1 Tablespoon of Lemon Juice
1 Small Onion, Chopped
1 Bell Pepper, Chopped
1 Teaspoon Garlic Salt
2 Stalks of Celery, Chopped
Green Onion Tops and Parsley
1 Can of Diced Tomatoes
Butter
1 Cup of Rice
Seasonings to Taste

Directions:
Directions:
In a medium sauce pan sauté onion, bell pepper and celery in butter. Add raw rice, along with tomatoes, onion tops, parsley, garlic salt and a little water. Cook about 40 minutes covered then add crawfish, lemon juice and season to taste. Cook another 20 minutes

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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