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Creamy Crawfish Tails with Wild Rice
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Submitted by:
Jimmy |
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Crawfish has a great flavor. This is a great dish that combines crawfish and vegetables in a delicious creamy sauce |
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INGREDIENTS:
- 1 1/2 cup(s) , Wild Rice
- 2 tablespoon(s) , Butter
- 1/2 cup(s) , Carrots Chopped
- 1/2 cup(s) , Celery Chopped
- 1 cup(s) , Scallions Chopped
- 4 cup(s) , Water
- 2 whole , Vegetable Bouillon Cubes
- 1/2 teaspoon(s) , Salt
- 1 1/2 pound(s) , Crawfish Tails Cooked
- 1 can(s) , Cream of Shrimp Soup
- 1/2 cup(s) , Sherry
- 1/4 cup(s) , Butter
- 0 to taste , Salt, Pepper and Tabasco
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| Instructions: |
Wash rice and soak, if recommended on package. Melt butter in large saucepan. Add carrots, celery and green onion, and saute' 3 or 4 minutes. Add water, bouillon cubes, salt, and drained rice. Bring to a boil and simmer, covered, until rice is tender and water is absorbed (about 40 minutes). (Add more water if needed to cook rice.) Add crawfish tails and stir until blended.
Preheat oven to 375 degrees F. Mix soup, sherry, butter, and seasonings in a double boiler. Heat thoroughly. If sauce gets too thick, add more sherry. Mix 2/3 of sauce with rice mixture and pour into a butter 2-2 1/2-quart casserole. Bake 30 minutes. Serve remaining sauce separately. Serves 8-10. |
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