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Rice and Crawfish Casserole

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Ingredients
  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
  Salt 2 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Seafood
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes
Servings: 
4

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

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

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Rice And Crawfish Casserole Recipe