Crawfish Jambalaya

Ingredients

• 1 cup uncooked long-grain rice
• 2 cups chicken broth
• 1/4 cup butter
• 1 medium onion, chopped
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 4 garlic cloves, minced
• 1 (14.5-ounce) can stewed tomatoes, undrained
• 1 teaspoon Cajun seasoning
• 1 pound frozen crawfish tails, thawed, rinsed, and drained
• 1 cup chopped green onions
• 1/8 teaspoon pepper
• Garnish: chopped green onions

Preparation

1. Cook rice according to package directions, substituting 2 cups chicken broth for water; set aside.
2. Melt butter in a Dutch oven over medium-high heat; sauté onion, bell pepper, and celery 8 minutes or until vegetables are tender. Add garlic; sauté 1 minute.
3. Stir in stewed tomatoes and Cajun seasoning; reduce heat to low, and simmer, uncovered, 15 to 20 minutes. Add crawfish tails, and cook 5 minutes. Stir in 1 cup chopped green onions, cooked rice, and pepper. Garnish, if desired.