---------- 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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