Crawfish Jambalaya

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 1 cup minced onion
• 1 tablespoon cooking oil
• 1 tablespoon flour
• 1 1/2 cups water
• 1 lb crawfish tail, peeled (2-1/2 cups peeled tails)
• 2 cups water
• 1 1/4 cups raw long grain rice
• 3 tablespoons minced parsley
• 2 tablespoons green onion tops
• 2 -3 garlic cloves, minced
• 2 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon red pepper (cayenne)
• 1/8 teaspoon dried thyme leaves
• 1 bay leaf
• 1/4 cup crawfish fat

Recipe

• 1 heat oil, add flour and cook to deep brown, stirring constantly. add onions and cook slowly about 3 or 4 minutes. slowly add the 1-1/2 cups water. allow this to simmer, uncovered, until reduced to 1/2 cup (about 30 or more minutes).
• 2 add crawfish tails and cook until they turn pink. add the 2 cups water and bring to boil. stir in the rice and all other ingredients. cover, reduce heat and cook until rice is dry, about 30 minutes.