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:
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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
Paprika

Saute onions, pepper, celery and garlic in butter for about 10 minutes.
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Add onion tops, parsley, mushrooms, mushroom soup and tails. Let cook until it slowly boils.
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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
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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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