Crawfish And Sausage Jambalaya

2 Tablespoon Vegetable oil
2 Cup Chopped onions
1 Cup Chopped bell pepper
1/2 Cup Chopped celery
Salt; to taste
Cayenne pepper; to taste
1 Pound Smoked sausage; sliced 1/4 slices
4 Bay leaves
2 Cup Peeled; seeded, chopped tomatoes
1 Tablespoon Chopped garlic
2 Cup White rice
6 Cup Chicken stock
2 Pound Crawfish tails
1 Cup Chopped green onions

In a large saucepan, heat the vegetable oil. When the oil is hot, add the
onions, peppers, and celery. Season with salt and cayenne. Saute the
vegetables for about 5 minutes, or until the vegetables are wilted. Add the
sausage and saute for 2 minutes. Add the bay leaves, tomatoes, and garlic.
Saute for 2 minutes. Stir in the rice and saute for 2 minutes. Add the
stock. Season with salt and cayenne. Bring the liquid up to a boil and
reduce to a simmer. Cook the jambalaya for 25 to 30 minutes, covered, or
until the rice is tender and the liquid has been absorbed. Stir in the
crawfish tails and green onions and re-season if necessary. This recipe
yields 6 servings.