Crawfish Jambalaya

1 pound or 2 1/2 cups crawfish tails
1 1/8 cups uncooked rice
1 tablespoon all-purpose flour
2 tablespoons vegetable oil
1 cup fine chopped onion
1/2 cup parsley
1/2 cup chopped celery
1 1/2 cups water
2 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup green onion tops
1/4 cup crawfish fat (optional)

Brown flour in oil to a golden brown, but DO NOT burn. Add onions. Stir constantly until onions are almost cooked. Add 1 1/2 cups cold water and simmer for 30 minutes.

Add crawfish tails and fat; cook until crawfish turns pink. Add about 2 cups water and bring to 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, using a 2-prong fork, fluff up jambalaya so rice will have a tendency to fall apart.

Serves 4 or 5.

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