Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Melt butter in large skillet.
  2. Add green pepper, celery and onions; cook over medium heat until tender but not brown.
  3. Stir in rice, tomatoes, salt, poultry seasoning, garlic, red pepper and broth. Bring to a boil.
  4. Stir once or twice; reduce heat, cover, and simmer 25 to 30 minutes or until rice is tender. Mixture should be slightly moist.
  5. Stir in crawfish and cook until thoroughly heated, about 2 minutes.

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