Crawfish Jambalaya

Course : Crawfish
Serves: 4
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1 pound crawfish tails
1 1/4 cups long grain rice -- (raw)
1 tablespoon flour
2 tablespoons salad oil
1 cup onion -- chopped fine
1/2 cup chopped parsley -- (2 tsp 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 cups water
2 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper -- or to taste

Preparation / 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 about. 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 about. 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.

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