Crawfish Jambalaya

My favorite crustacean: CRAWFISH!

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 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 teaspoon Kitchen Bouquet
• 1⁄4 cup crawfish fat

Directions

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.