2 tbsp. butter
1 c. chopped green peppers
1 c. sliced celery
1 c. sliced green onions, including tops
1 (14 1/2 oz.) can peeled whole tomatoes, chopped
1 c. uncooked rice
1 tsp. salt
1 tsp. poultry seasoning
1 clove garlic, minced
1/8 to 1/4 tsp. ground red pepper
1 1/2 c. chicken broth
1 lb. (2 1/2 c.) peeled cooked crawfish tails

Melt butter in large skillet. Add green peppers, celery, and onions; cook over medium heat until tender but not brown. Stir in remaining ingredients, except crawfish. 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. Makes 6 servings.