Pecan, Rice, and Crawfish Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 medium onion |
1 celery rib |
1 green bell pepper |
1 red bell pepper |
1 pound lean ground beef |
2 garlic cloves, minced |
2 (16-ounce) packages frozen peeled, cooked crawfish tails, thawed |
2 cups cooked long-grain rice |
1 cup chopped pecans, toasted |
1/4 cup butter or margarine, cut into pieces |
1 small bunch green onions, chopped |
2 tablespoons creole seasoning |
1/2 teaspoon pepper |
chopped fresh parsley |
Directions:
1. Chop first 4 ingredients. Cook vegetables, ground beef, and garlic in a Dutch oven over medium-high heat 10 minutes, stirring until beef crumbles and is no longer pink.
2. Stir in crawfish and next 6 ingredients; cook 3 minutes or until thoroughly heated. Spoon mixture into a lightly greased 13- x 9-inch baking dish.
3. Bake at 350° for 25 to 30 minutes or until lightly browned. Sprinkle with parsley.
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