Sue's Seafood Jambalaya

• 2 stalks celery, chopped
• 1 red pepper, chopped
• 1 large onion, chopped
• 1 bell pepper, chopped
• 14 cup chopped parsley
• 8 ounces fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1 (10 1/4 ounce) can cream of shrimp soup
• 1 chicken bouillon cube
• 1 (15 ounce) can tomatoes, chopped
• 1 12 cups long grain rice
• 1 -1 12 lb crayfish tails (or both) or 1 -1 12 lb shrimp (or both)

1. Preheat oven to 350F.
2. Saute celery, onion, red and bell peppers, parsley, and mushrooms in oil and butter until soft.
3. Dissolve bouillon cube in 1 1/4 cups boiling water and add to pot, along with soup, tomatoes, rice and crawfish/shrimp.
4. Mix well, cover, and bake for 70 minutes, stirring well every 15 minutes.

stalks celery, red pepper, onion, bell pepper, parsley, mushrooms, vegetable oil, butter, cream of shrimp soup, chicken, tomatoes, long grain rice, crayfish

Taken from www.food.com/recipe/sues-seafood-jambalaya-8848 (may not work)