Ingredients:

2 lb cooked and peeled crawfish
2 tbsp margarine or butter
3/4 cup diced onion
1/2 cup chopped celery
1/4 cup diced green bell pepper
1 tbsp fresh parsley (chopped)
2 cloves garlic (chopped)
1 cup chopped ham
1 lb sliced link sausage, smoked preferred
1 can (2 lb) of sliced tomatoes, with juice
1 cup beef broth
1 cup water
1 cup long grain rice
1/2 tsp crushed thyme
1/2 tsp chili powder
1/4 tsp lemon pepper


     In a large skillet, melt margarine over medium heat. Saute onion, celery, bell pepper, parsley, and garlic until tender. Add remaining ingredients, except crawfish. Bring to a boil, then simmer for 20 minutes (until rice is done) with a venting lid. Add crawfish, stirring thoroughly, and allow to sit for 5 minutes. Serve hot with traditional cajun side dishes. Serves 6 normal appetites, but three hungry people can polish it off with no problem.
     Refrigerates for 4 days, and it microwaves well, as long as not it's overheated (popping crawfish splatters).