Crawfish Jambalaya 6

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.

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Jambalaya, Rice Dressing, Rice Dishes

Cajun Country -- New Iberia, Louisiana