1 lb. or 2 1/2 c. crawfish tail, fresh
1 1/4 c. rice, uncooked long grain
1 tbsp. flour
2 tbsp. salad oil
1 c. onion, chopped fine
1/2 c. parsley (2 tsp. dehydrated)
1/2 c. green onion tops, chopped fine
1/2 c. celery, chopped
1/2 c. green pepper, chopped
1/4 c. crawfish fat (optional)
1 1/2 c. water
2 1/2 c. salt
1/2 tsp. black pepper
1/4 tsp. red pepper

Brown flour and onions in oil to a golden brown; stir constantly until onions are almost cooked. Set aside. Cook crawfish first by adding 1 1/2 cups cold water, crawfish tail, 2 1/2 cups salt and crawfish fat. Cook until crawfish turn pink; peel and put back in the water.

Add about 2 more cups of water; bring to a boil. When water is rapidly boiling, add remainder of ingredients including flour and onions. Stir to blend and cook on low heat. Cover for about 1/2 hour or until rice is tender. Five minutes before serving, use a fork to fluff rice so rice will fall apart. Makes 4-5 servings.