"Crawfish Jambalaya Ingredients: 1 cup minced onion 1 tbsp. cooking oil 1 tbsp. flour 1 ½ cups water 1 lb. crawfish tail, peeled (2-1/2 cups peeled tails) 2 cups water 1 ¼ cups raw long grain rice 3 tbsps. minced parsley 2 tbsps. green onion tops 2 -3 garlic cloves, minced 2 ½ tsps. salt ½ tsp. black pepper ⅛ tsp. red pepper (cayenne) ⅛ tsp. dried thyme leaves 1 bay leaf ¼ tsp. Kitchen Bouquet ¼ cup crawfish fat Directions: 1. Heat oil, add flour and cook to deep brown, stirring constantly. 2. Add onions and cook slowly about 3 or 4 minutes. 3. Slowly add the 1-1/2 cups ater. 4. Allow this to simmer, uncovered, until reduced to 1/2 cup (about 30 or more minutes). 5. Add crawfish tails and cook until they turn pink. 6. Add the 2 cups water and bring to boil. 7. Stir in the rice and all other ingredients. 8. Cover, reduce heat and cook until rice is dry, about 30 minutes."