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Weekly Recipe

Crawfish Jambalaya 

1 lb Crawfish Tailmeat (w/fat)
1 tbs lemon juice
1 small onion chopped
1 bell pepper chopped
1 clove garlic chopped
2 stems celery chopped
1 cup rice
1 cup onion tops
1 cup whole tomato
Butter

Saute all chopped vegetables in large pan.  Add rice, 1 cup water, tomato.  Cook for 40 minutes.  Add crawfish, lemon juice, and season to taste.  Cook 20 minutes more.

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