Crawfish Jambalaya VI

2 tbsp. butter or margarine

1 cup chopped green pepper

1 cup each sliced celery and green onions, including tops

1 clove garlic, minced

1 cup uncooked rice

1-1/2 cup chicken broth

One 14-1/2 to 16 oz. can of canned tomatoes

2 cup (8 oz.) crawfish tails

1 tsp. each salt and poultry seasoning

Ground red pepper to taste

Melt butter in a large skillet. Add green peppers, celery, and onions. Cook until tender but not brown. Stir in remaining ingredients. Bring to a boil. Stir once or twice, reduce heat, cover, and simmer 20 minutes or until rice is tender. Mixture should be slightly moist. Adjust seasonings, if necessary. Fluff with a fork.

Makes 6 servings.