---------- Recipe via Meal-Master (tm) v8.02
 
       Title: Lucile’s Crawfish Jambalaya
  Categories: Cajun, Seafood, Main dish
       Yield: 4 servings
 
       1 tb Flour
       2 tb Oil, canola preferably
       1 c  Chopped onions
       5 cl Garlic, minced
       1 lb Crawfish tails or shrimp
   1 1/8 c  Uncooked, long-grain rice
     1/2 c  Chopped celery
     1/2 c  Chopped green pepper
   2 1/2 ts Salt
     1/2 ts Black pepper
     1/8 ts Cayenne pepper, or to taste
 
   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.
   (note: if using chicken or sausage, cook ingredients
   longer to ensure they'll 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.
 
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