1 c onion, minced
2 tb cooking oil
1 tb flour
1 1/2 c water
1 lb crawfish tails
2 c water
1 1/4 c rice, long-grain, raw
3 tb parsley, minced
2 tb green onion tops
2 1/2 ts salt
1/2 ts pepper, black
1/8 ts red pepper
1/8 ts thyme
1 ea bay leaf
1/4 c crawfish fat

Heat oil, add flour, and cook to a deep brown, stirring constantly. Add
onion, cook slowly for 4 minutes. Slowly stir in the 1-1/2 C water. Simmer
uncovered for about 30 minutes to reduce to 1/2 C. Add crawfish tails and
cook until they turn pink. Add 2 C water and bring to a boil. Stir in rice
and all other in ingredients. Cover, reduce heat, and cook until rice is
dry (about 30 minutes). Hugg’s Note: Add diced smoked Andouille (smoked
sausage) when the rice is added. Recipe date: 06/19/70

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