Crawfish rice casserole
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Crawfish tails |
| ½ | Stick oleo | |
| 1 | large | Onion; chopped |
| ¼ | cup | Parsley |
| 1 | can | Onion soup |
| 1 | can | Cream of shrimp soup |
| ½ | cup | Chopped mushrooms |
| 1 | can | Rotel tomatoes |
| 1 | Bell pepper | |
| ½ | cup | Green onions |
| 1½ | cup | Uncooked rice |
Directions
Rinse and drain rice. In Dutch oven, saute onion, peppers and parsley. Add mushrooms, crawfish, all soups, tomatoes and ½ can of water. Add salt and pepper. Stir in rice. Bake covered at 350 for 1 hour. Stir lightly after 15 minutes. :)
Posted to Bakery-Shoppe Digest by Lee Ann Hamm <lhamm@...> on Feb 12, 1998
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