Preparation / Directions:
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.
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