• 1 Tbs Olive oil
• 1 Cup Onion, diced
• 1 Cup Celery, diced
• 1 Tbs Dried oregano
• 1 Tbs Paprika
• 2 tsp Onion powder
• 2 Bay leaves
• 1/4 tsp Salt
• 15 1/2 Oz Can Kidney beans, including liquid
• 1 Lb Texas Cajun Crawfish Sausage, cut into 1/4-inch-thick slices
• 1 Cup Long grain white rice, cooked and warm
• Four 10- or 11-inch flour tortillas

Cooking Instructions:

Heat the olive oil in a large nonstick skillet over medium heat.  Add the onion, celery, oregano, paprika, onion powder, and bay leaves.  Cook until onions become tender, about 5 minutes.

Season with salt.  Transfer to a large saucepan and add the beans.   Heat over medium heat.

Clean the skillet thoroughly to remove all of the spice residue.  Return the skillet to the stove and heat over high heat.  Add the sausage and cook until crisp, about 5 minutes, turning to brown all sides.

Transfer the sausage to the bean mixture using a slotted spoon.  Add the rice and stir to combine.

Remove the bay leaves, divide the filling among the tortillas, and wrap.

Makes 4 wraps.