6 servings

Crawfish Jambalaya


1 lb. peeled crawfish tails
4 cups cooked rice
4 tablespoons crawfish fat
4 cloves garlic, chopped fine
1 cup chopped onions
½ cup chopped celery
½ cup chopped bell pepper
½ cup oil
¼ cup chopped green onion tops
¼ cup chopped parsley
Salt, black pepper, and cayenne
2 cups water
½ teaspoon cornstarch


In uncovered, heavy-bottomed pot over medium heat cook onions, celery, bell pepper, and garlic in oil until wilted. Add crawfish fat and 1 ½ cups water. Season with salt, pepper, and cayenne. Cook in uncovered pot for about 20 minutes, stirring occasionally.

Add crawfish. Continue cooking and stir another 10 minutes or until crawfish are almost cooked.

Dissolve cornstarch in ½ cup water and add to mixture. Cook another 5 minutes.

Mix ingredients with cooked rice. Add green onions and parsley. Mix well .