Crawfish Jambalaya 2

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.

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Jambalaya, Rice Dressing, Rice Dishes

Cajun Country -- New Iberia, Louisiana