crawfish, rice, cajun
Leah's StoryThis stuff will knock your socks off! I've been meaning to post this receipe for a while. It does require a bit of chopping but once that is done you just mix it all together and throw it in the oven. If you have never tried crawfish then this is a great dish to start with! I buy my crawfish tails in the freezer section. They usually come in 12-14 oz packs and 2 packs of those do the trick! You can also substitute the crawfish with shrimp or do half crawfish fish and half shrimp too. I hope y'all enjoy this yummy meal!
white onion, chopped
green pepper, chopped
1 1/2 tsp
butter, divided ( 2 sticks)
10 oz can cheddar cheese soup
10 oz an cream of mushroom soup
salt or to taste
bunch of flat leaf parsley, chopped
bunch of green onions, chopped
of frozen crawfish tails, thawed, drained and rinsed (between 1 1/2 to 2lbs total)
panco bread crumbs
1Cook the rice and set aside.
2Saute' the celery, white onion, green pepper, and garlic in 3/4 cup (1 1/2 sticks of butter) in a sauce pan until tender.
3Remove from the heat and add the cheddar cheese soup, cream of mushroom soup, salt, pepper and Tabasco sauce.
4Stir in the parsley and green onions. Add the crawfish tails and rice and mix well.
5Spoon into a greased or non-stick 9x13 baking dish.
6Melt the remaining half a stick of butter in the microwave and pour over the 1 cup of panco crumbs in a bowl. When it is mixed well, spread over the top of casserole.
7Bake uncovered in a preheated 350 degree oven for 25-30 minutes.
*TIP: If you like your food with a bit more heat then feel free to add more Tabasco to your dish.