Crawfish Jambalaya II

2 tbs cooking oil

1 cup chopped green pepper

1 cup sliced celery

1 cup green onions sliced

1/3 cup chopped parsley

1 clove garlic, minced

1 cup uncooked rice

1-1/2 chicken broth

One 16 oz can whole tomatoes

1 lb crawfish tails

1 tsp salt

1 tsp red pepper

Put cooking oil in a 3 quart pot. Add green pepper, celery and onions. Cook until tender. Stir in remaining ingredients. Bring to a boil, stir, reduce heat, cover and simmer 20 minutes until rice is tender. Mixture should be slightly moist. Adjust seasonings if necessary.