Crawfish & Sausage Jambalaya

2 tablespoons vegetable oil

2 onions, diced

1 green bell pepper, diced

3 stalks celery, diced

4 cloves garlic, minced

1 tablespoon creole seasoning

1/2 teaspoon cayenne

1 pound andouille, cut lengthwise in half, then cut crosswise into 1/4-inch-thick slices

1 (14.5-ounce) can diced tomatoes with green chiles

1 pound peeled crawfish tails

3 cups long-grain rice

3 cups chicken broth

In a large Dutch oven, heat oil over medium heat. Add onions, bell peppers, and celery and season with creole seasoning and cayenne. Cook, stirring, until vegetables are wilted, about 5 minutes. 

Add garlic and cook just until fragrant, about 30 seconds. Add sausage and cook, stirring, for 2 minutes. Add tomatoes and crawfish and cook, stirring, for 2 minutes. Add rice and cook, stirring, for 2 minutes, then add broth and bring to a boil. Reduce heat to medium-low, cover and cook until rice is tender and most of the liquid is absorbed, 25 to 30 minutes. Serve right away.