Cajun Crawfish Jambalaya

Ingredients:

• 1 1/2 c Water
• 1 1/4 c Long grain rice (raw)
• 1 c Onion, chopped fine
• 1 lb Crawfish tails
• 1 tb Flour
• 1/2 c Chopped bell pepper
• 1/2 c Chopped celery
• 1/2 c Chopped green onion tops
• 1/2 c Chopped parsley (2ts.flakes)
• 1/2 ts Black pepper
• 1/4 c Crawfish fat
• 1/4 ts Red pepper, or to taste
• 2 1/2 ts Salt
• 2 tb Salad oil
  

Directions:

1. Brown flour in oil to a golden brown. Add onions. Stir constantly until onions are almost cooked. Add 1 1/2 cups cold water and simmer for 1/2 hr.
2. Add crawfish tails and fat. Cook until crawfish turns pink. Add about 2 cups of water and bring to a boil.
3. When water is rapidly boiling, add remainder of ingredients. Stir to blend and cook on low heat covered for about 1/2 hr. or until rice is tender.
4. Five minutes before serving, use a 2 prong fork and fluff up jambalaya so that rice will have a tendency to fall apart.