Recipe - Crawfish Jambalaya

1 pound Crawfish tails
1 One fourth cup Long grain rice (raw)
1 tablespoon Flour
2 tablespoon Salad oil
1 cup Onion, chopped fine
One half cup Chopped parsley (2ts.flakes)
One half cup Chopped green onion tops
One half cup Chopped celery
One half cup Chopped bell pepper
One fourth cup Crawfish fat
1 One half cup Water
2 One half teaspoon Salt
One half teaspoon Black pepper
One fourth teaspoon Red pepper, or to taste

Brown flour in oil to a golden brown. Add onions. Stir constantly until
onions are almost cooked. Add 1 One half cups cold water and simmer for One half 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. One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini