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Title: Crawfish Rice Casserole Categories: None Yield: 1 Servings 1 lb Crawfish tails 1/2 Stick oleo 1 lg Onion; chopped 1/4 c Parsley 1 cn Onion soup 1 cn Cream of shrimp soup 1/2 c Chopped mushrooms 1 cn Rotel tomatoes 1 Bell pepper 1/2 c Green onions 1 1/2 c Uncooked rice Rinse and drain rice. In Dutch oven, saute onion, peppers and parsley. Add mushrooms, crawfish, all soups, tomatoes and 1/2 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 12, 1998 |