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Crawfish Jambalaya

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      Title: CRAWFISH JAMBALAYA
 Categories: Main dish, Shellfish, Cajun
      Yield: 4 Servings
 
      1 lb Crawfish tails
  1 1/4 c  Long grain rice (raw)
      1 tb Flour
      2 tb Salad oil
      1 c  Onion, chopped fine
    1/2 c  Chopped parsley (2ts.flakes)
    1/2 c  Chopped green onion tops
    1/2 c  Chopped celery
    1/2 c  Chopped bell pepper
    1/4 c  Crawfish fat
  1 1/2 c  Water
  2 1/2 ts Salt
    1/2 ts Black pepper
    1/4 ts Red pepper, or to taste
 
     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. Courtesy Telephone
  Pioneers BillSpalding *P CRBR 38 A
 
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