Crawfish & Sausage Jambalaya

• 1 (16 ounce) package jimmy dean sage sausage
• 1/2 cup chopped onion
• 1/2 cup chopped green onion, with tops
• 1/2 cup chopped green bell pepper
• 2 garlic cloves, minced
• 4 ounces tomato sauce (or use 8oz and omit butter)
• 1/4 cup butter
• 1 lb crawfish tail
• 1 (10 1/2 ounce) can beef bouillon
• 1 (10 1/2 ounce) can French onion soup
• 1/4 cup Worcestershire sauce (this is a suggestion you can use less (or more)
• Tony Chachere's Seasoning (cajun seasoning with salt)
• 2 bay leaves
• 2 cups uncooked Uncle Ben's converted brand rice (must be Uncle Ben's because it is parboiled, if you use regular rice it will not cook properly)

1. Brown sausage with chopped veggies in an ovenproof Dutch oven.
2. When done, pour off grease, then stir in remaining ingredients.
3. Cover and bake at 350F for 50-55 minutes. Let stand approximately 10 minutes, stir and serve.

sausage, onion, green onion, green bell pepper, garlic, tomato sauce, butter, crawfish tail, beef bouillon, onion soup, worcestershire sauce, chachere, bay leaves, uncle ben

Taken from www.food.com/recipe/crawfish-sausage-jambalaya-187291 (may not work)