Crawfish Jambalaya
2 pounds of cooked and peeled crawfish (or any meat - esp. rabbit)
2 tablespoons of margarine
3/4 cup of chopped onion
1/2 cup of chopped celery
1/4 cup of chopped green pepper
1 tablespoon of chopped parsley
2 cloves chopped garlic
1 cup of cubed cooked ham (optional)
1 (28 oz.) undrained tomatoes
1 (10 1/2 oz.) beef broth
1 1/2 cups of water
1 cup of uncooked long grain rice
1 teaspoon of sugar
1/2 teaspoon of thyme
1/2 teaspoon of chili powder
1/4 teaspoon of pepper |
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Melt the margarine. Add onion, celery, green pepper, parsley, garlic, cover until tender. Add the rest except cooked meat. Cover loosely and simmer 20 minutes or until rice is tender. Add meat, heat until hot. |
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