Crawfish Jambalaya 1

1 lb or 2-1/2 cups crawfish tails

1-1/4 cups rice, uncooked (long grain)

1 tsp flour

2 tbs salad oil

1 cup onion, chopped fine

1/2 cup parsley (2 tsp dehydrated)

1/2 cup green onion tops, chopped fine

1/2 cup bell pepper, chopped

1/2 cup celery, chopped

1/4 cup crawfish fat (optional)

1-1/2 cups water

2-1/2 tsp salt

1/2 tsp black pepper

1/4 tsp red pepper

Brown flour in oil to a golden brown. Add onions. Stir constantly until onions are almost cooked. Add one and a half cups cold water and simmer one half hour. Add crawfish tails and fat. Cook until crawfish tails turn pink. Add about two cups 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 about 1/2 hour or until rice is tender. Five minutes before serving, use a two-prong fork to fluff up jambalaya so that rice will have a tendency to fall apart.

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Cajun Country -- New Iberia, Louisiana