1 lb. Louisiana crawfish tailmeat

1/2 c. sliced green onions

1/2 c. diced celery

1/2 c. diced green bell pepper

1/2 c. diced red bell pepper

1/2 c. diced yellow bell pepper

1/2 c. fresh tomatoes, diced

1 15-oz. can vegetarian baked beans

1 1/2 c. cooked rice

Salt & pepper to taste

3/4 c. mayonnaise

1 c. barbecue sauce

In large mixing bowl, combine crawfish, green onions, celery, bell peppers, tomatoes, beans, rice, salt and pepper. Mix mayonnaise with barbecue sauce and pour over crawfish mixture. Stir until well blended and refrigerate until ready to serve.