Crawfish in Red Sauce

3 tablespoons vegetable oil

1 tablespoon minced garlic

1 large onion, chopped

¼ cup chopped green bell pepper

¼ cup chopped celery

1 (8 ounce) can tomato sauce

1 (14.5 ounce) can whole peeled tomatoes, undrained and chopped

½ (14.5 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)

salt and pepper to taste

5 pounds cooked and peeled whole crawfish tails

Heat the vegetable oil in a large saucepan over medium heat. Stir in the garlic, onion, bell pepper, and celery. Cook and stir until the onion is translucent and the celery is tender, about 10 minutes. Stir in the tomato sauce, chopped tomatoes with their juice, and diced tomatoes; season to taste with salt and pepper. Bring to a boil over medium-high heat; reduce heat and simmer 30 minutes.

Stir in the crawfish tails, and simmer until hot, 5 to 10 minutes.