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Crawfish Jambalaya Recipe

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This recipe for Crawfish Jambalaya, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maurice Bourgeois
Added: Wednesday, July 25, 2007


2 onions
1 cup bell pepper
1 cup celery
1/2 cup green onion
1/2 cup parsley
3 cloves of garlic
1 small jar pimientos
1 can cream of mushroom
1 can cream of celery
1 can cream of cheese
2 lbs of crawfish tails
2 cups of cooked rice

Saute onions, bell pepper, celery and garlic.
Add in all other ingredients and cook for 30 minutes. Add 2 cups of cooked rice. Put mixture into a greased casserole dish.
Top with breadcrumbs and bake (covered with aluminum foil) for 30 minutes at 350.




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