Quick Crawfish Jambalaya

• 2 Tbsp. butter or margarine
• 1 c. each: chopped green pepper and sliced celery
• 1 c. sliced green onions (including tops)
• 1 c. uncooked rice
• 1 (14 1/2 oz.) can peeled whole tomatoes, chopped
• 1 tsp. each: salt and poultry seasoning
• 1 clove garlic, minced
• 1/4 tsp. ground red pepper
• 1 1/2 c. chicken broth
• 1 lb. (2 1/2 c.) peeled crawfish tails

1. Melt butter in large skillet.
2. Add green pepper, celery and onions.
3. Cook over medium heat until tender, but not brown.
4. Stir in remaining ingredients, except crawfish.
5. Bring to a boil.
6. Stir once or twice.
7. Reduce heat; cover and simmer 25 to 30 minutes or until rice is tender.
8. Mixture should be slightly moist.
9. Stir in crawfish and cook until thoroughly heated, about 2 minutes.
10. Makes 6 servings.

butter, green pepper, green onions, rice, tomatoes, salt, clove garlic, ground red pepper, chicken broth, crawfish tails

Taken from www.cookbooks.com/Recipe-Details.aspx?id=562451 (may not work)