Quick Crawfish Jambalaya

Description
Makes 6 servings

Ingredients

 * 2 tablespoons butter or margarine
 * 1 cup chopped green bell pepper
 * 1 cup sliced celery
 * 1 cup sliced green onions
 * 1 cup uncooked rice
 * 1 x 14½-ounce can peeled whole tomatoes, chopped
 * 1 teaspoon salt
 * 1 teaspoon poultry seasoning
 * 1 clove garlic, minced
 * ⅛ to ¼ teaspoon ground red pepper
 * 1½ cups chicken broth
 * 1 pound (2½ cups) peeled cooked crawfish tails

Directions

 * 1) Melt butter in large skillet.
 * 2) Add green pepper, celery and onions; cook over medium heat until tender but not brown.
 * 3) Stir in rice, tomatoes, salt, poultry seasoning, garlic, red pepper and broth. Bring to a boil.
 * 4) Stir once or twice; reduce heat, cover, and simmer 25 to 30 minutes or until rice is tender. Mixture should be slightly moist.
 * 5) Stir in crawfish and cook until thoroughly heated, about 2 minutes.