Rice and Crawfish Casserole

Name: Rice and Crawfish Casserole
Ingredients: 2 cups mushrooms (fresh or canned); 2 cups crawfish tails, peeled; 2 cups mushrooms (fresh or canned); 2 cups mushrooms (fresh or canned); ½ cup celery, chopped; ½ cup bell pepper, chopped; ½ cup parsley, chopped; 1 heaping cup green onions, chopped; 1 TBS. soy sauce; 2 tsp. salt; 1 cup dry white wine; 2 tsp. Louisiana hot sauce; 1 tsp. garlic, chopped; 6 eggs, beaten; 2 TBS. olive oil to sauté first 4 ingredients; 4 cups rice, cooked

Preparation info

Difficulty
Easy

Appears in

The Justin Wilson Gourmet and Gourmand Cookbook

By Justin Wilson

Published 1984

About

Ingredients

½ cup bell pepper, chopped
½ cup celery, chopped
1 heaping cup

Fish course
Pescatarian

Method

Sauté onions, pepper, celery, and parsley in olive oil. Beat together last 5 ingredients in a big bowl and mix well. Pour liquid mixture over all. Bake in a greased, covered casserole in a 325-degree oven for 1 hour.

It won’t taste as good, but you can substitute shrimp for crawfish.