Title: Quick crawfish jambalaya
 Categories: Creole, Fish, Seafood
      Yield: 6 Servings
 
      2 tb Butter or margarine
      1 c  Bell pepper,green,chopped
      1 c  Celery,sliced
      1 c  Green onions,slices,w/tops
      1    Garlic clove,minced
      1 c  Rice,uncooked
  1 1/2 c  Chicken broth
      1 cn Tomatoes(16oz)
      2 c  Crawfish tails
      2 c  Shrimp,cooked
      1 ts Salt
      1 ts Poultry seasoning
           Cayenne pepper to taste
 
  1. Melt butter in large skillet; all bell pepper, celery and onions
  and cook until soft but not brown.
  2. Stir in remaining ingredients and bring to a boil.
  3. Stir mixture once or twice, reduce heat, cover, and simmer 20
  minutes or until rice is tender (mixture should be slightly moist).
  4. Correct seasonings if necessary; fluff with fork and serve.