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Ingredientes
- 1 lb Crawfish tails
- 1 1/4 c. Long grain rice (raw)
- 1 Tbsp. Flour
- 2 Tbsp. Salad oil
- 1 c. Onion, minced fine
- 1/2 c. Minced parsley (2ts.flakes)
- 1/2 c. Minced green onion tops
- 1/2 c. Minced celery
- 1/2 c. Minced bell pepper
- 1/4 c. Crawfish fat
- 1 1/2 c. Water
- 2 1/2 tsp Salt
- 1/2 tsp Black pepper
- 1/4 tsp Red pepper, or possibly to taste
Direcciones
- Brown flour in oil to a golden. Add in onions. Stir constantly till onions are almost cooked. Add in 1 1/2 c. cool water and simmer for 1/2 hr.
- Add in crawfish tails and fat. Cook till crawfish turns pink. Add in abt. 2 c. of water and bring to a boil. When water is rapidly boiling, add in remainder of ingredients. Stir to blend and cook on low heat covered for abt. 1/2 hr.
- or possibly till rice is tender. Five min before serving, use a 2 prong fork and fluff up jambalaya so which rice will have a tendency to fall apart.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 354g | |
| Recipe makes 4 servings | |
| Calories 385 | |
| Calories from Fat 74 | 19% |
| Total Fat 8.41g | 11% |
| Saturated Fat 1.47g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 1546mg | 64% |
| Potassium 548mg | 16% |
| Total Carbs 53.42g | 14% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.49g | 2% |
| Protein 22.23g | 36% |
