"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

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.

Cheryl Sanchez
Added: Wednesday, January 23, 2008


1 stick butter or margarine
1 onion chopped
bell pepper chopped
2 or 3 cloves garlic chopped
2 stalks celery chopped

1 10 oz. can cream of mushroom soup
1 lb. crawfish tails (rinse them before adding to pot)
cup chopped green onions
5 6 well chopped sprigs parsley
2 cups cooked rice

Saute the onion, bell pepper, garlic and celery in butter. When the vegetables are tender, add the soup, crawfish tails, green onions and parsley. Cook slowly; mix well.

Add rice, season with salt and pepper (I use a Creole seasoning and taste, then usually add more pepper). Cook slowly about 10 minutes. CHECK CAREFULLY IT STICKS TO THE BOTTOM.

Pout into a 2 qt. casserole dish, top with seasoned bread crumbs, and bake uncovered at 350 degrees for 30 minutes.




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