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.
Calories 1032 Calories from Fat 158
% Daily Value*
Total Fat 18 g27.4%
Saturated Fat 3.7 g18.7%
Trans Fat 0 g
Cholesterol 485.8 mg161.9%
Sodium 1614.6 mg67.3%
Total Carbohydrates 156 g52.1%
Dietary Fiber 4.5 g18%
Sugars 3.5 g
Protein 47 g93.8%
Vitamin A 54.8% Vitamin C 61.2%
Calcium 13.4% Iron 24.3%
*Based on a 2000 Calorie diet