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 14-1/2-ounce can peeled whole tomatoes, chopped
 * 1 teaspoon salt
 * 1 teaspoon poultry seasoning
 * 1 clove garlic, minced
 * 1/8 to 1/4 teaspoon ground red pepper
 * 1 1/2 cups chicken broth
 * 1 pound (2-1/2 cups) peeled cooked crawfish tails

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