Crawfish Jambalaya

Crawfish Jambalaya

Ingredients:
1 Pound Crawfish tails
1 1/4 Cup Long grain rice [raw]
1 Tablespoon Flour
2 Tablespoon Salad oil
1 Cup Onion, chopped fine
1/2 Cup Chopped parsley [2 ts.flakes]
1/2 Cup Chopped green onion tops
1/2 Cup Chopped celery
1/2 Cup Chopped bell pepper
1/4 Cup Crawfish fat
1-1/2 Cup Water
2 1/2 Teaspoon Salt
1/2 Teaspoon Black pepper
1/4 Teaspoon Red pepper, or to taste

Directions:
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.
Add crawfish tails and fat. Cook until crawfish turns pink. Add abt. 2 cups
of water and bring to a boil. When water is rapidly boiling, add remainder
of ingredients. Stir to blend and cook on low heat covered for abt. 1/2 hr.
or until rice is tender. Five minutes before serving, use a 2 prong fork and
fluff up jambalaya so that rice will have a tendency to fall apart.
Crayfish Etouffee
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