1 lb. fresh peeled crawfish tails
2 tbsp. vegetable oil
2 c. water
1 pkg. Creole jambalaya mix

Combine 2 cups water and 2 tablespoons oil in 2 quart saucepan. Bring to boil, stir in crawfish tails and jambalaya mix. Return to boil, reduce heat, stir and cover. Simmer over low heat 20 to 25 minutes or until rice is tender. Remove from heat and stir.

Variations: Reduce liquid by 1/2 cup and add can tomatoes and green chilies. Can add 1/2 cup celery and 1/2 cup bell pepper, green onions or mushrooms.