Recipe Crawfish Jambalaya Rice Dressing


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Directions: First, bring water to a boil in a saucepan. Stir in your white rice once the water has reached a boil, then reduce heat, cover and simmer for about 20 minutes (or until the rice has softened and all of the liquid has absorbed). Meanwhile, preheat your oven to 350ºF and lightly grease the bottom of a medium baking dish.


Recipe Crawfish Jambalaya Rice Dressing

There is a lost art in making a casserole. I know it's not something I often think of. It's a great way to cook for a gathering. 1/4 cup butter 4 stalks celery, chopped 1 cup chopped red bell pepper 1 cup chopped onion 2 pounds crawfish tails 2 (10.5 ounce) cans cream of shrimp soup 3 cups long-grain rice, cooked according to package directions 1 (8-ounce) can water chestnuts, drained 8 ounces.


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Instructions. In a saute pan, melt the butter and add the celery, onions, minced garlic, and peppers. Saute the vegetables until the onions start to turn translucent. Add the poultry seasoning to the vegetables and saute for 1 minute longer. Set aside.


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Stir crawfish and next six ingredients into Dutch oven, and cook 3 minutes or until thoroughly heated. Spoon dressing mixture into a lightly greased 13x9 dish. Bake at 350 degrees for 25-30 minutes or until lightly browned.


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Step 2. Mix and add the remaining ingredients in a large deep dish 9x13 casserole. Cover casserole dish with aluminum foil and cook in oven for 60 minutes at 350 degrees. Meal is done when rice is cooked. This is a great rice dressing if you don't like dry dressing. Any meats compliments this dish such as brisket, turkey, or any back yard bar.


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1/2 cup chopped bell pepper. 4 tbsp. butter or margarine, melted. 2 tsp. Cajun seasoning. 2 dashes hot sauce. 1/2 tsp. garlic powder. 1 1/2 cup chicken broth. Optional: add 1/2 pound crabmeat. Combine all ingredients in a 9x13 casserole dish. Cover with foil and bake at 350 for 1 hour.


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1. Cook wild rice according to package directions, omitting butter and salt. 2. Prepare cornbread according to package directions using egg and milk. Crumble cornbread. 3. In nonstick large skillet coated with nonstick cooking spray, sauté celery, green peppers, and onion until tender. Transfer to large bowl and combine with all ingredients.


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Preheat oven to 350 degrees F. Butter a 9 x13 inch casserole dish and set aside. In a large bowl, mix together the soups, rice, bell pepper, butter, chicken broth seasonings until well blended. Gently fold in the seafood and transfer to prepared casserole dish. Cover tightly with foil and bake at 350 degrees for 1 hour.


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Step 2. In a large casserole dish, combine the rest of the ingredients, along with the cooked meat and vegetables. Add Cajun seasoning, garlic powder and onion powder and salt and pepper to taste; remember the soup already has a substantial amount of salt.


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In a large skillet, melt butter over medium-high heat. Add bell pepper and celery, and cook, stirring frequently, until nearly tender, 4 to 5 minutes. Add onion, and cook, stirring frequently, until onion is translucent, 2 to 3 minutes. Stir in crawfish, garlic, salt, cayenne, and paprika; cook for 2 minutes.


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3 T. butter1 diced green bell pepper2-3 stalks celery, diced1 medium Vidalia onion, diced1 lb. crawfish tails3 T. minced garlicSalt, red pepper, paprika2 c. rice, cook following pkg. instructions1 c. seafood stock1 T. fresh lemon juiceChopped green onions or parsley, garnish 1. In large skillet, melt butter.2. Add bell pepper and celery and cook until…


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Step 1. Preheat oven to 350°. Step 2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 cup onion and bell pepper; sauté 5 minutes or until tender. Add crawfish, cheeses, and soup. Cook over medium heat until cheese melts, stirring occasionally.


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Stir in the Cajun/Creole seasoning, pepper and rice and mix well. Taste and adjust seasonings. Turn out into the buttered baking dish, cover tightly with foil and bake at 350 degrees F for 35-45 minutes, or to desired consistency. Garnish dish with green onion, if desired and serve with hot sauce at the table.


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Thanksgiving menu means lots of cooking so always make a list and plan ahead! A few days before I make the cornbread and store in zip lock bags.


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In a large bowl, combine sautéed trinity, crawfish, soup, cooked rice, water chestnuts, cheese, milk, ¼ cup parsley, and Creole seasoning. Spoon mixture into prepared dish. In a small bowl, combine bread crumbs, melted butter, and remaining ¼ cup parsley, tossing to coat. Sprinkle over casserole. Bake until bubbly, about 45 minutes.


Crawfish Rice Dressing

Stir in rice. Reduce heat, cover, and simmer for 20 minutes, until rice is tender and liquid has been absorbed. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. In a large, heavy skillet over medium heat, stir together ground beef, onion, celery, green bell pepper, red bell pepper, and garlic.