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- Dineen Blaylock - Alexandria, LA
- 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
- 2 tbsp (30 ml). parsley
- 1 stick margarine or butter
- 4 oz (112 grm). or more shredded cheddar cheese
- 1 package yellow rice (I prefer Mahatma)
- 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.
- Place onion, bell pepper and celery into the skillet and saute until tender.
- Add the can of Rotel tomatoes to the seasoning and simmer for about 5 to 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 inch, at least), pour in the rice mixture and spread out evenly.
- Spoon the crawfish and soup mixture over the top of the rice until you have evenly covered the rice.
- Then, cover the top with cheese, the amount of cheese depends on your personal preference.
- Bake at 350 degrees (175 C.) for about 30 to 40 minutes or until the cheese has melted and the casserole is bubbly.
- 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.
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