Crawfish or Shrimp Rice casserole
This is a family recipe that I’ve edited a little bit.
This shows up at all of the family gatherings no matter the season. It’s usually done with crawfish, but when they are not in season (like now!) we use shrimp that has been freshly caught and immediately frozen thanks to my sister-in-law’s family!!
Recipe:
1 stick of Butter
1 white onion diced
½ cup green onion
½ cup chopped celery
½ cup bell pepper (green or yellow)
½ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon onion powder
2 teaspoons dried chives
2 tablespoons dried parsley
1 pound crawfish or shrimp
8 oz of cream cheese (or one can of cream of shrimp)
10.5 oz can cream of mushroom soup
16 oz sour cream
3 cups dry white rice (cooked)
Directions:
Add butter, onion, celery, bell pepper, parsley & seasonings to a pan and sauté. Add shrimp, then soups and sour cream to combine. Lastly, add pre-cooked rice and combine. Bake in a sprayed casserole pan on 350* for 40-50 minutes, covered.
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