Recipe Taken from The Meathead Method Cookbook

• Cut the butter into pea-size chunks. Dice the celery to about 1/2 cup. Peel and coarsely chop the onion. Chop both bell peppers. In a small bowl, mix together the Cajun seasoning, garlic powder, onion powder, salt, and pepper. Drain and rinse the beans.
• Set up the grill for 2-zone cooking and preheat the indirect zone to 225°F or fire up your smoker to 225°F. Get some smoke rolling.
• Pour 2 1/2 cups water into a 9 x 13-inch baking pan and bring it to a boil. Add the rice. On top of the rice add the butter, celery, onion, both bell peppers, the beans, and the bay leaf. Sprinkle on the spice blend and give the rice a good stir. Place the pan on the indirect side of the grill or in the smoker. Place a wire rack on top of the pan of rice and put the crawfish and sausage on the rack. Do not put the crawfish directly on the rice, since you will need to stir it later and don't want to spoil the presentation by getting rice all over the crawfish.
• After the sausages hit 155°F, give the rice a good stir and taste it. It should be soft and there should be no more liquid in the pan. If it is still hard, add more boiling water and let it go for another 10 minutes or so.
• Spoon the rice onto a large platter and top it with the crawfish. Slice the sausage into coins 1/8 to 1/4 inch thick and scatter them around the top of the rice. Sprinkle the plate with the optional garnish.
• Eating crawfish is a messy affair and many folks just spread newspaper on the table and have at it. Begin by twisting the head off and peeling the tail. The good stuff is in the tail, but some folks like to suck the head. Try it. And when you eat, make sure you try the sausage and crawfish meat on the same fork.