Tuesday, May 24, 2011

Taste of the deep South

I decided to be a little daring and try this new recipe! I'm not a huge crawfish fan, but this is easy and so tastey...Adam loves spicey Cajun foods, and he really enjoyed this one, so if you're looking for a new dish, give this one a try!

Here's most of what you'll need:

1/2 C butter divided
1/2 C chopped onions
1 chopped bell pepper
1 C chopped celery
1 lb. crawfish tails
2 C cooked rice
salt and pepper to taste
3 TBS minced garlic
1/2 C green onion tops chopped
2 TBS chopped parsley
1 Can cream of mushroom soup
1 small can of mushrooms
3 slices of moistened bread
1/2 C water
bread crumbs

Saute onions, pepper, celery and garlic in butter for about 10 minutes.

Add onion tops, parsley, mushrooms, mushroom soup and tails. Let cook until it slowly boils.

Add rice, bread, water, salt and pepper. Cook 15 minutes. Pour into casserole dish. Sprinkle with 1/4 C melted butter then sprinkle bread crumbs and paprika. Cover and bake at 375 for 35 minutes. Serves 6

Ta-Dah! Here's a toast to New Orleans...fried okra and all! It was yummy and the kids ate it too...it wasn't spicey hot, but it was full of flavor!

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