1 large onion, chopped 1/2 cup celery, chopped 2 tablespoons cooking oil 2 tomatoes, minced 2 cups water 1 pound crawfish tails 1 bell pepper, chopped 1 small bay leaf seasoning to taste 3 cups cooked rice 1/2 cup green onion, chopped 1/4 cup parsley, minced
Saute the onion and celery in oil.
Add tomatoes. Continue cooking for 5 minutes.
Add water, crawfish, bell pepper, bay leaf and seasoning to taste. Bring to boil. Reduce heat and simmer for one hour.
Add rice, green onion, and parsley. Cover. Remove from heat.
Allow to stand 20 to 30 minutes before serving. Garnish.
361 calories, 9 grams fat, 48 grams carbohydrates, 22 grams proteinper serving. This recipe is low in sodium.