Brown flour in oil to a golden brown. Add onions. Stir constantly until onions are almost cooked. Add one and a half cups cold water and simmer one half hour. Add crawfish tails and fat. Cook until crawfish tails turn pink. Add about two cups 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 hour or until rice is tender. Five minutes before serving, use a two-prong fork to fluff up jambalaya so that rice will have a tendency to fall apart.
Jambalaya, Rice Dressing, Rice Dishes
Cajun Country -- New Iberia, Louisiana