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PREPARATION: Bring the stock to a boil with the green onion and pepper. Add
the rice; turn down to a simmer and cover; cook for 20 minutes.
NOTE: If you want drier rice, remove the cover at 20 minutes and heat just a
minute or so longer.
VARIATIONS: Rice made with fish stock can be served
with fish, beef-stock rich with beef. If you begin adding more vegetables,
you will end up with a jambalaya instead of a side course of Country Rice.
Crawfish Jambalaya
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1
1
1
2
1
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Pound Crawfish tails
1/4 Cup Long grain rice [raw]
Tablespoon Flour
Tablespoon Salad oil
Cup Onion, chopped fine
1
1
1
1
1
1
2
1
1
/2 Cup Chopped parsley [2 ts.flakes]
/2 Cup Chopped green onion tops
/2 Cup Chopped celery
/2 Cup Chopped bell pepper
/4 Cup Crawfish fat
-1/2 Cup Water
1/2 Teaspoon Salt
/2 Teaspoon Black pepper
/4 Teaspoon Red pepper, or to taste
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.
Crayfish Etouffee
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3
2
4
1
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5
/4 Pound Butter
Cup Chopped green pepper
Teaspoon Salt
Teaspoon Cayenne pepper
/4 Cup Tomato paste
-1/2 Cup Water
Pound Crayfish tail meat
Teaspoon Kitchen bouquet
Cup Chopped onion
Cloves of garlic
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