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Crawfish and Shrimp Louisiane Casserole
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Serves/Makes:6 servings

  • 1 cup (225 ml) onions, chopped
  • 1 clove garlic, minced
  • 1 lb (.5 kg). shrimp, shelled, deveined
  • 1 10.75 oz (301 grm). can cream of mushroom soup
  • 1 tbsp (15 ml). parsley, chopped
  • 1-1/2 tsp (7 ml). salt
  • 1/4 tsp (1 ml). cayenne pepper
  • 1/4 cup (60 ml) milk
  • 3/4 cup (175 ml) green bell pepper, chopped
  • 2 tbsp (30 ml). butter or margarine
  • 1 lb (.5 kg). crawfish tails
  • 3 cups (700 ml) rice, cooked
  • 1-1/2 tbsp (20 ml). lemon juice
  • 1/4 tsp (1 ml). black pepper
  • 2 white bread slices
  • paprika
  • Preheat oven to 350 degrees (175 C.).
  • In large saucepan, cook onions, bell pepper and garlic in butter until crisp-tender.
  • Add shrimp; cook 3 minutes longer.
  • Stir in soup, rice, parsley, lemon juice and seasonings.
  • Add bread soaked in milk.
  • Mix well.
  • Spoon into buttered shallow 2-quart casserole.
  • Sprinkle with paprika.
  • Bake in preheated 350 degree (175 C.) oven 30 minutes.

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