Slow-Cooker Crawfish Jambalaya

1 pound crawfish tails, cleaned

1 can cream of mushroom soup

1 large onion, chopped

5 cloves garlic, chopped

1/2 jalapeno pepper

1/2 green bell pepper

1/2 red bell pepper

4 ribs celery

1 soup can raw rice

2 soup cans water

1 teaspoon each, salt and black pepper

Parsley and onion tops for garnish

Special cooking utensils: West Bend Slow Cooker.

Spray Slow Cooker with Pam. Layer vegetables, add cream of mushroom soup, water, raw rice crawfish tails and seasonings. Mix thoroughly. Cook covered for 1-1/2 hours. Add parsley and onion tops. Add more seasonings if necessary.

Serves 6.