Crawfish Jambalaya

Ingredients

• 2 tablespoons vegetable oil
• 1 tablespoon all-purpose flour
• 1 cup finely chopped onion
• 3 1/2 cups water, divided
• 2 cups cooked crawfish tail meat (about 12 ounces)
• 1/2 cup diced reduced-fat ham (3 ounces)
• 1 1/4 cups uncooked long-grain rice
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped celery
• 1/2 cup chopped green onions
• 2 teaspoons chopped fresh parsley
• 1 teaspoon All That Jazz Seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground red pepper

Preparation

1. Heat oil in a large Dutch oven over medium heat. Add flour; cook 1 minute, stirring constantly. Add onion; cook 4 minutes. Add 1 1/2 cups water; bring to a simmer. Simmer 30 minutes. Stir in crawfish and ham; cook 5 minutes. Add remaining 2 cups water, and bring to a boil. Stir in rice and remaining ingredients; cover and simmer 30 minutes, stirring occasionally.