 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
Very Easy. A family favorite. Ingredients:
1 bag frozen crawfish tails |
1 bell pepper chopped |
1/2 to 1 onion chopped |
1 can rotel tomatoes drained |
1 can cream of mushroom soup |
1/2 stick margarine or butter |
8 oz. shredded cheddar cheese |
tony's creole seasoning (or brand of your choice) |
1 box zatarain's yellow rice |
Directions:
1. Cook rice according to directions on box.
2. In a large skillet, melt margarine (butter), add bell pepper, onion and cook until tender.
3. Add the Rotel tomatoes to this mixture and cook for 5 minutes.
4. Next, add the cream of mushroom soup and cook for 3 minutes until well blended.
5. Add the crawfish and cook another 3 minutes.
6. Spread the cooked rice on the bottom of a casserole dish.
7. Pour crawfish sauce over rice.
8. Sprinkle with desired amount of creole seasoning.
9. Cover with a layer of shredded cheddar cheese.
10. Bake at 350 degrees for 15 to 20 minutes or until cheese melts and begins to brown.
11. It is best to thaw the crawfish tails.
|
|