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1
Start with your trinity, which is equal amounts of onion, celery, and green peppers, heat in a stock pot in enough oil to keep it from scorching until the onions take some color, add salt and pepper to taste, then add your crawfish, white wine, garlic, and enough water to cover. Bring to heat and simmer for at least 2 hours.
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2
Prepare your tomato sauce in a separate saucepan, combine tomatoes, onions, garlic, wine, salt, pepper, and herbs, bring to heat and simmer to reduce for at least 45 minutes.
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3
Remove your crawfish from your stock, and shell to remove meat.(This process is almost not worth the effort, the amount of meat you get for the amount of time it takes make me think if I make this again I will just add more fish instead of shelling the crawfish. It took me almost an hour to shell 5 pounds of crawfish and I got about 1 1/2 cups of usable meat.) Measure your liquid and add the corresponding amount of rice minus about half a cup to keep the final product saucy. Add your meats, make sure you brown your sausage, and cook your fish lightly before adding them. Add your chopped bell peppers and your minced hot peppers, garlic, and tomato sauce. Bring to heat and simmer until rice is tender and saucy should be about 30-35 minutes. If you're going to use mushrooms add them after the rice is done and let them simmer for ten minutes. Serve hot.
