Parboil crawfish, remove fat, and peel tails. Set aside.
Melt margarine in large iron pot with a cover. Add onion, celery, green pepper, and garlic; cook until vegetables are clear. Add chopped tomato, crawfish tails, and fat; cook 5 minutes. Add green onions, paprika, and parsley; cook 5 minutes more.
Add water, rice, salt, and pepper. Bring to a boil while stirring; cover and reduce heat to simmer; Cook for 5 minutes. Do not remove cover until rice is done. Add hot sauce, if desired.
Yield: 6 to 8 servings.
If crawfish are not available, 2 cups peeled and deveined shrimp may be substituted. Delete crawfish fat from recipe if shrimp is used.
Jambalaya, Rice Dressing, Rice Dishes
Cajun Country -- New Iberia, Louisiana