Makes 2 to 3 servings

Ingredients:

2 tablespoons vegetable oil
1 cup chopped onions
1/2 cup chopped bell pepper
1 tablespoon chopped garlic
1/4 cup chopped celery
1/4 pound smoked sausage, sliced into 1/4-inch slices
4 smoked duck legs
4 bay leaves
1 teaspoon Creole seasoning blend
1 cup chopped tomatoes, peeled and seeded
1 cup white rice
2 cups chicken stock
1/2 pound crawfish tails, cooked
1/2 chopped green onions
Salt and pepper
Chopped parsley (optional)

In a large pot, heat the vegetable oil. When the oil is hot, add the onions, peppers, garlic and celery. Sauté for about 5 to 7 minutes, until they are soft. Add the sausage and sauté for 2 to 3 minutes, until slightly browned. Add the duck legs, bay leaves, Creole seasoning and tomatoes, let cook 2 to 3 minutes. Stir in the rice and cook 2 minutes more. Add the stock. Bring the mixture to a boil and reduce to a simmer. Cook, covered, for 25 to 30 minutes, or until the rice is tender and the liquid has been absorbed. Stir in the crawfish tails, green onions, and add salt and pepper to taste. Serve hot, sprinkled with chopped parsley.