Crawfish Creole

1 lg. onion, chopped
1/2 c. celery, chopped
2 tbsp. cooking oil
2 tomatoes, minced
2 c. water
1 lb. crawfish
1/4 c. minced parsley
1 med. bell pepper, chopped
1 sm. bay leaf
Seasoning to taste
3 c. cooked rice
1/2 c. green onion, chopped


Saute onion and celery in oil, add tomatoes; continue cooking for 5 minutes. Add water, crawfish, bell pepper, bay leaf and season to taste. Bring to boil, reduce heat and simmer 1 hour. Add rice, green onion and parsley. Cover, remove from heat and allow to stand 20-30 minutes before serving. Garnish.