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Quick Crawfish Jambalaya
fish, seafood, creole
2 tablespoon butter or margarine
1 cup bell pepper,green,chopped
1 cup celery,sliced
1 cup green onions,slices,w/tops
1 garlic clove,minced
1 cup rice,uncooked
1 1/2 cup chicken broth
1 can tomatoes(16oz)
2 cup crawfish tails
2 cup shrimp,cooked
1 teaspoon salt
1 teaspoon poultry seasoning
1 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.
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