1 lb crawfish tails 1 can cream of mushroom soup 4 cups cooked rice 1 (8 oz) jalapeno cheez whiz 1 (8 oz) can pet milk 1 chopped onion 1 cup chopped celery 1/4 cup chopped bellpepper 3/4 stick oleo or margarine
Preheat oven to 350º. Sauté’ onions, celery and bellpepper in oleo, then add crawfish tails, soup, milk and cheez whiz and mix well. In a 13 x 9 baking dish mix add crawfish mixture and rice, mix well. Bake for 30 minutes, covered and an additional 15 minutes uncovered.
May substitute crawfish tails for shrimp or chicken.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.