It is essential that you use the Luzianne® Jambalaya Dinner Kit because it contains the roux. I mail order it from cajungrocer.com. Don't use the Jambalaya mix that you find in the supermarkets. It's just rice mix and it does not contain the roux. I buy the frozen precooked crawfish tails from Fresh Catch Seafood (formally Ocean Fresh) at 473 East Washington St. in North Attleboro MA for around $10 per pound. All of the other ingredients should be easy to find in the supermarkets.

Use 2 boxes of Jambalaya Dinner Kit and 2 Red Bell Peppers if you are feeding a big crowd. Use 1 box and 1 Red Bell Pepper for a smaller crowd.

The andouille sausage will make this dish darker and more spicy. Some people really like that but I find that most people around here prefer this dish without the andouille sausage.

Put the Luzianne Jambalaya mix and the sausage in a pot or in a rice cooker with the chicken broth. If you are using a rice cooker, it should take 45 minutes to an hour to cook. If you are cooking in a pot, bring the ingredients to a boil and then simmer with a cover on until the rice is done (around a half hour to 45 minutes).

When the Jambalaya mix is almost done, heat up the crawfish tails in a microwave safe container in the microwave for around 4 or 5 minutes, dice up the red bell pepper into half inch cubes.

When the Jambalaya mix is done, scoop it into a bowl and mix in the diced pepper and crawfish tails. If you want it to be spicier, you can cut up some chili peppers and mix them in also.

Chop up the scallions and sprinkle them over the top.

The crawfish go bad very quickly, usually within 2 hours if not eaten or refrigerated.

Some people are alergic to shellfish. Make sure that your guests know that this contains crawfish.

The rice comes out nice and fluffy if you use a rice cooker. I use a Rival RC100 which I bought for $20 at Stop & Shop. This particular model makes good white and brown rice too.