Name: Crawfish Rice Casserole
Ingredients: 1 lb Crawfish tails; 1/2 Stick oleo; 1 lg Onion; chopped; 1/4 c Parsley; 1 cn Onion soup; 1 cn Cream of shrimp soup; 1/2 c Chopped mushrooms; 1 cn Rotel tomatoes; 1 Bell pepper; 1/2 c Green onions; 1 1/2 c Uncooked rice

Blessed be God! There shall be no sorrow in heaven. There shall not be one single tear shed within the courts above. There shall be no more disease and weakness and decay; the coffin, and the funeral, and the grave, and the dark-black mourning shall be things unknown. Our faces shall no more be pale and sad; no more shall we go out from the company of those we love and be parted asunder – that word, farewell, shall never be heard again. There shall be no anxious thought about tomorrow to mar and spoil our enjoyment, no sharp and cutting words to wound our souls; our wants will have come to a perpetual end, and all around us shall be harmony and love.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy	Dutch		1	Servings

INGREDIENTS

1	lb	Crawfish tails
1/2		Stick oleo
1	lg	Onion; chopped
1/4	c	Parsley
1	cn	Onion soup
1	cn	Cream of shrimp soup
1/2	c	Chopped mushrooms
1	cn	Rotel tomatoes
1		Bell pepper
1/2	c	Green onions
1 1/2	c	Uncooked rice

INSTRUCTIONS

Rinse and drain rice. In Dutch oven, saute onion, peppers and parsley. Add
mushrooms, crawfish, all soups, tomatoes and 1/2 can of water. Add salt and
pepper. Stir in rice. Bake covered at 350 for 1 hour. Stir lightly after 15
minutes. :)
Posted to Bakery-Shoppe Digest by Lee Ann Hamm <[email protected]> on Feb
12, 1998

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