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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This classic Cajun dish is jazzed up with a combination of shrimp and crawfish. It is my Mom's creation. You can get all of the seafood needed for this dish from Ingredients:
2 stalks celery, chopped |
1 red pepper, chopped |
1 large onion, chopped |
1 bell pepper, chopped |
1/4 cup chopped parsley |
8 ounces fresh mushrooms |
1 tablespoon vegetable oil |
1 tablespoon butter |
1 (10 1/4 ounce) can cream of shrimp soup |
1 chicken bouillon cube |
1 (15 ounce) can tomatoes, chopped |
1 1/2 cups long grain rice |
1 -1 1/2 lb crayfish tails (or both) or 1 -1 1/2 lb shrimp (or both) |
Directions:
1. Preheat oven to 350°F.
2. Saute celery, onion, red and bell peppers, parsley, and mushrooms in oil and butter until soft.
3. Dissolve bouillon cube in 1 1/4 cups boiling water and add to pot, along with soup, tomatoes, rice and crawfish/shrimp.
4. Mix well, cover, and bake for 70 minutes, stirring well every 15 minutes.
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