Ingredients
- • 1 lb (.5 kg) crawfish tails (fresh or frozen)
- • 1 can cream of mushroom soup
- • 1 medium onion (finely chopped)
- • 1 bell pepper (finely chopped)
- • 2 ribs celery (finely chopped)
- • 1 can Rotel tomatoes (diced kind preferably)
- • 2 tbs (30 ml). Parsley
- • stick margarine or butter
- • 4 8 oz (224 grm). shredded Cheddar cheese
- • 1 pkg. yellow rice (I prefer Mahatma)
Instructions
- In a medium-size bowl, mix the crawfish, soup and parsley. Let sit.
- Prepare yellow rice according to the directions on the package.
- While rice it is cooking chop the onion, bell pepper and celery according to your taste.
- Melt the margarine or butter in a skillet.
- Dump in the onion, bell pepper and celery into the skillet and saut until tender.
- Add the can of Rotel tomatoes to the seasoning and simmer for about 5-10 minutes.
- Once the rice is done, add the rice to the mixture in the skillet and stir together well.
- In a large casserole dish (9 x 13 at least), dump in the rice mixture and spread out evenly.
- Spoon the crawfish & soup mixture over the top of the rice until you have evenly covered the rice.
- Then, cover the top with the cheese.
- The amount of cheese depends on your personal preference.
- Bake @ 350 F. for about 30-40 minutes or until the cheese has melted and the casserole is bubbly.
- Comments
- This can be made with shrimp, but you need to use the small shrimp. If you like milder seasoning, you can substitute regular canned tomatoes for the Rotel.
