Try this Luciles Crawfish Jambalaya recipe, or contribute your own.
Suggest a better descriptionIn 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. (note: if using chicken or sausage, cook ingredients longer to ensure theyll be done when rice is done.) 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. Posted to MealMaster Recipes List, Digest #153 Date: Thu, 30 May 1996 11:23:33 -0600 From: Arlene Schiffman
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Serving Size: 1 Serving (241g) | ||
Recipe Makes: 4 | ||
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Calories: 390 | ||
Calories from Fat: 78 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.7g | 12 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 119.8mg | 37 % | |
Sodium 81.6mg | 3 % | |
Potassium 517mg | 14 % | |
Total Carbohydrate 54.8g | 16 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 51.9g | ||
Protein 22.1g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 390
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