Smoked Sausage with Crawfish

Two 8 ounce cans tomato sauce
8 ounces water
1/2 cup instant roux and gravy mix
1 bell pepper, thinly sliced
1 onion, sliced
Juice from 1/2 lime
8-ounces Italian smoked sausage
1/2 tablespoon Cajun seasoning
1 tablespoon sugar
1/2 tablespoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon Italian seasoning
1-1/2 tablespoon instant beef bouillon
1/3 cup green olives, minced
4 ounces pepperoni, sliced or diced
1 pound crawfish
Salt to taste
1 pound rice

Stove temperature: medium heat. In a medium-sized pot, pour 2 cans tomato sauce. Fill one of these cans with water and add to 1/2 cup of instant roux. Mix until dissolved and add to tomato sauce. Add bell pepper, onion, lime juice, Italian smoked sausage (usually one good sized link), seasonings, green olives and pepperoni. Cook until green peppers and onions are tender, stirring often to avoid sticking. Lower heat when done. Add crawfish last, simmer 10 minutes. Salt to taste. Serve over cooked rice.

Serves 4.

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Cajun Country -- New Iberia, Louisiana