Crayfish Jambalaya

• 12 large green peppers
• 1 cup chopped onion
• 1/2 cup chopped celery
• 4 cloves garlic, minced
• 1/2 cup butter or margarine
• 2 (14 1/2-ounce) cans whole tomatoes, chopped
• 2 tablespoons chopped fresh parsley
• 1 tablespoon salt
• 3/4 teaspoon pepper
• 1/2 teaspoon red pepper
• 1 pound crayfish tails, peeled
• 1 cup chopped onion
• 4 cups hot cooked rice

1. Cut off tops of green peppers; chop 1/2 cup, and set aside. Remove and discard seeds from bottoms. Parboil bottoms, and set aside.
2. Saute chopped pepper, onion, celery, and garlic in butter in a large iron pot until tender. Add tomatoes, parsley, salt, and pepper; stir well. Cook, uncovered, 40 minutes over low heat. Add crayfish tails; cook 10 minutes. Stir in onion and rice. Cover; steam 5 minutes.
3. Spoon jambalaya into prepared green peppers. Place on individual serving plates; serve warm.

green peppers, onion, celery, garlic, butter, tomatoes, parsley, salt, pepper, red pepper, crayfish, onion, rice

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