1 lb. crawfish
1 c. bell pepper, chopped
1 c. celery, chopped
1 c. onion, chopped
1/2 c. green onion, chopped
2 cloves garlic
1 c. uncooked rice
2 c. water
1 (16 oz.) can tomatoes
1/2 c. Rotel tomatoes
2 tbsp. Creole seasoning
2 tbsp. butter

Saute peppers, celery, onions and garlic in butter. Cook about 10 minutes. Stir in remaining ingredients. Bring to a boil. Stir once. Reduce to simmer. Cover and cook for 20 minutes.