Crawfish Jambalaya

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

This Creole classic also includes peppers, celery, onions, and rice.

Ingredients:

2 tablespoons vegetable oil

1 tablespoon all-purpose flour

1 cup finely chopped onion

3 1/2 cups water, divided

2 cups cooked crawfish tail meat (about 12 ounces)

1/2 cup diced reduced-fat ham (3 ounces)

1 1/4 cups uncooked long-grain rice

1/2 cup chopped red bell pepper

1/2 cup chopped celery

1/2 cup chopped green onions

2 teaspoons chopped fresh parsley

1 teaspoon all that jazz seasoning

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon ground red pepper

Directions:

1. Heat oil in a large Dutch oven over medium heat. Add flour; cook 1 minute, stirring constantly. Add onion; cook 4 minutes. Add 1 1/2 cups water; bring to a simmer. Simmer 30 minutes. Stir in crawfish and ham; cook 5 minutes. Add remaining 2 cups water, and bring to a boil. Stir in rice and remaining ingredients; cover and simmer 30 minutes, stirring occasionally.

By RecipeOfHealth.com