Rice and Crawfish Casserole
|Bell pepper||1⁄2 Cup (8 tbs), chopped|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Green onions||1 1⁄4 Cup (20 tbs), chopped (A Heaping Cup)|
|Parsley||1⁄2 Cup (8 tbs), chopped|
|Crawfish tails||2 Cup (32 tbs), peeled|
|Mushrooms||2 Cup (32 tbs) (Use Fresh Or Canned)|
|Olive oil||2 Tablespoon (To Saute First 4 Ingredients)|
|Rice||4 Cup (64 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|
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.