Crawfish Jambalaya - cooking recipe

Ingredients

1 cup minced onion
1 tablespoon cooking oil
1 tablespoon flour
1 1/2 cups water
1 lb crawfish tail, peeled (2-1/2 cups peeled tails)
2 cups water
1 1/4 cups raw long grain rice
3 tablespoons minced parsley
2 tablespoons green onion tops
2 -3 garlic cloves, minced
2 1/2 teaspoons salt
1/2 teaspoon black pepper
1/8 teaspoon red pepper (cayenne)
1/8 teaspoon dried thyme leaves
1 bay leaf
1/4 teaspoon Kitchen Bouquet
1/4 cup crawfish fat

Preparation

Heat oil, add flour and cook to deep brown, stirring constantly. Add onions and cook slowly about 3 or 4 minutes. Slowly add the 1-1/2 cups water. Allow this to simmer, uncovered, until reduced to 1/2 cup (about 30 or more minutes).
Add crawfish tails and cook until they turn pink. Add the 2 cups water and bring to boil. Stir in the rice and all other ingredients. Cover, reduce heat and cook until rice is dry, about 30 minutes.