Crawfish Jambalaya
Regi Dean's Recipes 08/25/99
Cajun
Telephone Pioneers
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Black pepper	1/2 ts
Chopped bell pepper	1/2 c
Chopped celery	1/2 c
Chopped green onion tops	1/2 c
Chopped parsley (2ts.flakes)	1/2 c
Crawfish fat	1/4 c
Crawfish tails	1 lb
Flour	1 tb
Long grain rice (raw)	1 1/4 c
Onion, chopped fine	1 c
Red pepper, or to taste	1/4 ts
Salad oil	2 tb
Salt	2 1/2 ts
Water	1 1/2 c
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 4 Servings

Brown flour in oil to a golden brown.  Add onions.
Stir constantly until onions are almost cooked.  
Add 1 1/2 cups cold water and simmer for 1/2 hr. 

Add crawfish tails and fat.  
Cook until crawfish turns pink.  
Add abt. 2 cups of water and bring to a boil.
When water is rapidly boiling, add remainder of ingredients.  
Stir to blend and cook on low heat covered for abt. 1/2 hr. or until rice is tender.

Five minutes before serving, use a 2 prong fork and fluff up jambalaya so that 
rice will have a tendency to fall apart.

 Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A