1 lb. peeled crawfish tails (fresh or frozen)
2 tbsp. vegetable oil
2 c. water
1 (2.9 oz.) pkg. Oak Grove Smoke House Creole Jambalaya mix

Measure 2 cups water and 2 tablespoons of vegetable oil into heavy skillet or 2 quart saucepan; bring to a boil. Stir in crawfish tail and Oak Grove Smoke House Jambalaya mix. Return mixture to a boil. Reduce heat, stir, and cover. Simmer over low heat for 20 to 25 minutes or until rice is tender. Remove from heat and turn mixture lightly.