1/2 stick butter
3 or 4 stalks celery, diced
1 large onion
1 large bell pepper
1 lb. sage sausage
1 can Rotel
1 large can tomatoes
Creole seasoning to taste
1 c. slow cooking rice
2 c. water
1 lb. crawfish (or shrimp)

Sauté in butter the peppers, onions and celery. Add scrambled sausage. Add Rotel, tomatoes, water, rice. Fifteen minutes before done, add crawfish. Cook on low heat. Do not overcook.