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In a large pot over medium-low heat, make a roux with flour and oil. Cook stirring constantly, until golden brown and smooth, at least 20 minutes, preferably longer. Add onions
and garlic and cook until almost soft. Add 1-1/2 cups cold water and simmer 30 minutes. Add crawfish and cook about 10 minutes. Add 2 more cups of 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. Makes 4 servings of crawfish jambalaya.
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