Crawfish Jambalaya

• 1 cup uncooked long-grain rice
• 2 cups chicken broth
• 1/4 cup butter
• 1 medium onion, chopped
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 4 garlic cloves, minced
• 1 (14.5-ounce) can stewed tomatoes, undrained
• 1 teaspoon Cajun seasoning
• 1 pound frozen crawfish tails, thawed, rinsed, and drained
• 1 cup chopped green onions
• 1/8 teaspoon pepper
• Garnish: chopped green onions

1. Cook rice according to package directions, substituting 2 cups chicken broth for water; set aside.
2. Melt butter in a Dutch oven over medium-high heat; saute onion, bell pepper, and celery 8 minutes or until vegetables are tender. Add garlic; saute 1 minute.
3. Stir in stewed tomatoes and Cajun seasoning; reduce heat to low, and simmer, uncovered, 15 to 20 minutes. Add crawfish tails, and cook 5 minutes. Stir in 1 cup chopped green onions, cooked rice, and pepper. Garnish, if desired.

longgrain rice, chicken broth, butter, onion, green bell pepper, celery, garlic, tomatoes, cajun seasoning, crawfish, green onions, pepper, green onions

Taken from www.myrecipes.com/recipe/crawfish-jambalaya (may not work)