Well, my doubting was decidedly unjust. This recipe is fabulous, with an added bonus of easy preparation, dinner party appropriateness, and freezable.
Adapted from here
Ingredients
- 1 lb crawfish tail
- 1 can French onion soup
- 1 can cream of mushroom soup
- 1 (10 ounce) can Rotel tomatoes & chilies
- 1 1/2 cups uncooked brown rice
- 1/3 cup butter, melted
- 1 heaping cup chopped bell pepper ( I used a mix of red, green and yellow)
- 1 cup chopped green onion
- 1/3 cup chopped fresh parsley
- 1 and 1/2 cup chopped celery
- 1 cup grated monterey jack cheese
- 1 cup grated cheddar cheese
Preheat the oven to 375 degrees.
Grease a casserole dish or dutch oven.
Mix everything but the cheese together, and pour into your baking dish
Cover and bake for an hour and a half.
Remove from over, top with cheese, and bake another 15 minutes uncovered.
Now this recipe allegedly serves eight. There were five of us eating tonight, and nary a grain of rice remained at the end of the meal. I served it with good bread, and a simple green salad.
Perfect for having guests, because there is a nice hour and a half to clean up your house, or as Mama suggested, take a disco nap before your company arrives. Or if you have a mane of hair like myself, blow dry your hair, and dab on some lipstick. We would have continued in this vein for a good while, if the boys hadn't of cut this line of brainstorming hour and half activities to a halt.
Sometimes an old fashioned recipe featuring can of whatever soup is not Paula Deen glop, but a delicious not-too-bad for you (since I tripled the veggies and made it with brown rice) concoction. Lesson learned. Although I am maintaining that healthy fear of canned biscuits. Those just aren't right.















