Crawfish Jambalaya *

1 pound crawfish tails, thawed if frozen
4 Tbsp butter
1 pound andouille sausage, cut into bite size pieces
1 onion, chopped
1/2 cup celery, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 Tbsp minced garlic
1 can Rotel
3 cups chicken or seafood stock
2 bay leaves
1 Tbsp Worcestershire sauce
2 Tbsp Creole seasoning
3 Tbsp dried parsley (or 1/2 cup fresh chopped parsley)
5 green onions, chopped
1 teaspoon Tabasco sauce
2 cups long grain white rice

Season crawfish with half of the creole seasoning and set aside.  On medium heat, melt butter in 4 quart pot.  Saute sausage until lightly browned.  Drain and set aside.  Add onions to skillet and continue to saute, for about 7 minutes, stirring frequently.  Add celery, bell peppers and garlic.  Saute, stirring frequently, for about 5 minutes.  Stir in the crawfish tails, rotel, sausage and rice.  Saute for 5 minutes.  Slowly add the stock, bay leaves, parsley, Worcestershire sauce and the other half of the creole seasoning.  Mix well and bring to a boil.  Cover and reduce heat to low.  Simmer, WITHOUT stirring, for about 25-30 minutes.  Turn heat off when all of the liquid has been absorbed, adjust the seasoning to taste, add green onions and Tabasco sauce and stir.  Cover and let rest for 10 minutes.