Crawfish Creole

1 large onion (chopped)
1/2 cup celery (chopped)
2 Tbsp. cooking oil
2 tomatoes (minced)
2 cups water
1 lb. 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 onion, celery in oil. Add 2 minced 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.



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