"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crawfish Casserole Recipe

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This recipe for Crawfish Casserole, by , is from Sanchez Family and Friends Cookbook Volume II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jayne Latiolais
Added: Sunday, July 20, 2008


1 lb. crawfish
1 can celery soup
1 can cream of mushroom soup
1 cup onions, chopped fine
1 cup bell peppers, chopped fine
1- 6 oz can crabmeat with liquid
1 cup uncooked rice
1/2 can water
1 1/2 tsp Cajun Seasoning (Tony's)
2 dashes Hot Sauce
1/2 tsp garlic powder

Combine all ingredients and stir well. Cover and bake at 350 for about 45 minutes to one hour.




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