1 lb. sausage, sliced
1 c. green pepper, chopped
1 c. celery, chopped
1 c. onions, chopped
1/2 c. green onions, including tops, chopped
2 cloves garlic, minced or 1 tsp. garlic powder
1 tsp. Louisiana hot sauce
2 c. water
1 (14 1/2 to 16 oz.) can tomatoes
1/3 to 1/2 c. stewed tomatoes
1 lb. crawfish tails, uncooked
2 tsp. Creole seasoning or salt and pepper (red and black to taste)
1 c. rice, uncooked

Saute sausage, green peppers, celery, onions, and garlic in a large skillet. Cook until tender but not brown. Stir in remaining ingredients. Bring to a boil. Stir once or twice, reduce heat, cover and simmer 20 minutes or until rice is tender. Mixture should be slightly moist. Adjust seasonings, if necessary. Fluff with fork. Makes 10 servings.