• 1 lb crawfish
  • 1 cup rice
  • 1 med onion
  • 2 green onions
  • 1 small bell pepper
  • 1 large rib celery
  • Parsley
  • Oregano
  • Dash red pepper
  • 1/2 cup tomatoes, canned, no juice, add salt


Saute onions in three tablespoons of oil. Add crawfish and cook about 4 or 5 minutes. Add tomatoes and green onions and bell peppers, Put lid on pot and cook on low fire until crawfish are cooked and most of juice is gone. While this is cooking, Prepare rice according to instructions. When crawfish is cooked, add rice. Turn with spatula until mixed.

Serve with hot Pistolets

This is quick to make and very good.

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