Crawfish Jambalaya - cooking recipe

Ingredients

1/2 stick oleo
3 or 4 stalks celery, diced
1 large onion
1 large bell pepper
1 lb. sage sausage
1 can Rotel
1 large can tomatoes
Creole seasoning to taste
1 c. slow cooking rice
2 c. water
1 lb. crawfish (or shrimp)

Preparation

Saute in oleo the peppers, onions and celery.
Add scrambled sausage.
Add Rotel, tomatoes, water, rice.
Fifteen minutes before done, add crawfish.
Cook
on low heat.
Do not overcook.