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

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. Fluffy with a fork. Makes 10 servings.