Crawfish Jambalaya

1 lb crawfish tails
1 1/4 cup long grain rice (raw)
1 tablespoon flour
2 tablespoon salad oil
1 cup onion, chopped fine
1/2 cup chopped parsley (2ts.flakes)
1/2 cup chopped green onion tops
1/2 cup chopped celery
1/2 cup chopped bell pepper
1/4 cup crawfish fat
1 1/2 cup water
2 1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper, or to taste
Brown flour in oil to a golden brown. Add onions. Stir constantly
until onions are almost cooked. Add 1 1/2 cups cold water and simmer
for 1/2 hr. Add crawfish tails and fat. Cook until crawfish turns
pink. Add abt. 2 cups of 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 abt. 1/2 hr. or until rice is tender. Five
minutes before serving, use a 2 prong fork and fluff up jambalaya so
that rice will have a tendency to fall apart.