Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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:

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.