Friday, June 30, 2006

Crawfish Jambalaya


  • 2 lbs. crawfish tails
  • 1 can Rotel tomatoes
  • 1 can chicken broth
  • 1/4 cup butter, melted
  • 1 cup onions, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup bell pepper, chopped
  • 1 1/2 cups uncooked long grain rice
  • Season to taste

Mix all above. Pour in a pot and cover. Let cook until rice is tender. (A rice pot cooker is excellent for this.)

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