Crawfish Jambalaya - cooking recipe

Ingredients

2 lb. crawfish tails
1 c. onions
2 c. raw rice
5 c. chicken broth or bouillon
2 c. water
1/2 c. chopped green onions
1/2 c. chopped bell pepper
1/2 tsp. cayenne pepper
salt, red or black pepper to taste
cooking oil (to cover bottom of pan)

Preparation

Saute onions in cooking oil.
Add crawfish tails and cook about 10 to 15 minutes until crawfish turns pink, over low heat, stirring frequently.
Add broth and heat to simmer.
Add rice, green onion tops, bell peppers and seasonings.
Bring to full boil; lower heat.
Cover and simmer for about 30 minutes or until rice is tender.
Serves 6.