CRAWFISH (or Shrimp) JAMBALAYA
2 TB unsalted butter.................... ………………. 1 TB flour
3/4 cup onions, chopped …………………………1/2 celery, chopped
1/4 cup green bell peppers, chopped………….....2 tsp crushed garlic
about 1/2 jalapeno pepper, seeded & minced.........1 tsp hot sauce or Tabasco (more or less)
1/2 tsp crushed red pepper ………………………1-1/4 cup water
2 tsp. Creole seasoning (i.e. Tony Chachere's or Zatarains)
1 tsp Kosher, Himalayan Pink or sea salt
1 15-oz can diced tomatoes (Mexican or chili blend with jalapenos)
1 cup raw regular rice (not instant) …………….... 1 TB chopped fresh parsley
12 oz. to 1 lb. crawfish tails (or cooked, cleaned shrimp) ~ if frozen, best to thaw first
***
In large skillet, melt butter; add flour and let it cook slowly, until lightly browned (whisk/stir almost constantly). Add onions, peppers, garlic, and celery. Cook slowly until translucent (about 3-5 minutes), stirring often. Add tomatoes (with juices) and stir. Stir in water, crawfish/shrimp, Creole seasoning, salt & cracked red pepper, hot sauce, rice and parsley.
High-simmer (covered) until rice is tender (about 20-25 minutes). If mixture seems too dry, you can add a little more water or oil. (It should not be soupy, but more like a thick stew). If it's too "soupy", take out about 1/2 cup of hot liquid and whisk about 1 TB cornstarch into that until it's dissolved ~ then whisk/stir that back into the pan. Watch it well because it will thicken up really quickly now! ** Taste and adjust seasoning ~ you may need more hot sauce if you like it spicier.
Serves 2-4