Rice and Crawfish Casserole Recipe
Ingredients
| Bell pepper | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| 1 heaping cup green onions, chopped | ||
| Parsley | 1/2 Cup (16 tbs), chopped | |
| 2 cups crawfish tails, peeled | ||
| Mushrooms | 2 Cup (16 tbs), canned | |
| 2 tbs. olive oil to saute first | ||
| 4 ingredients | ||
| Rice | 4 Cup (16 tbs), cooked | |
| Garlic | 1 Teaspoon, chopped | |
| Eggs | 6 , beaten | |
| Dry white wine | 1 Cup (16 tbs) | |
| Louisiana hot sauce | 2 Teaspoon | |
| Soy sauce | 1 Tablespoon | |
| Salt | 2 Teaspoon | |
Directions
Saute onions, pepper, celery, and parsley in olive oil.
Beat together last 5 ingredients in a big bowl and mix well.
Pour liquid mixture over all.
Bake in a greased, covered casserole in a 325-degree oven for 1 hour.
It won't taste as good, but you can substitute shrimp for crawfish.
Beat together last 5 ingredients in a big bowl and mix well.
Pour liquid mixture over all.
Bake in a greased, covered casserole in a 325-degree oven for 1 hour.
It won't taste as good, but you can substitute shrimp for crawfish.
Chef
