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.

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Cajun Country -- New Iberia, Louisiana