Crawfish Jambalaya

Leslie Davis - Wednesday, May 30, 2012

1 lb. sliced smoked sausage

1 c. chopped green bell pepper

1 c. chopped celery

1 c. chopped onions

1/2 c. chopped green onions

2 cloves garlic, minced

1 c. uncooked rice

1 t. hot pepper sauce

2 c. water

1 15-oz. can tomatoes

1/2 c. stewed tomatoes

1 lb. Louisiana crawfish tailmeat

2 t. Cajun I Creole seasoning

Saute' sausage, bell pepper, celery, onions and garlic in a large skillet. Cook until vegetables are tender but not brown. Stir in remaining ingredients. Bring to a boil. Stir once or twice, reduce heat, cover and simmer for 20 minutes or until the rice is tender. Mixture should be slightly moist. Adjust seasonings and fluff with a fork. Serves 10.