INGREDIENTS:
- 2 tbsps unsalted margarine
- 1 cup chopped celery
- 1 cup chopped bell pepper
- 1 cup chopped onion
- 1 (10 ¾ oz can) cream of celery soup
- 1 lb fresh crawfish tails
- 2½ cups cooked rice
- ½ cup chopped green onion tops
- ½ cup chopped parsley
- ¼ tsp salt
- 1 tsp black pepper
METHOD:
Melt margarine in a two-quart microwave safe dish. Add celery, bell
pepper and onion. Cover and microwave on high until vegetables are
tender. Blend in soup, rice, green onions, parsley and season with
salt and pepper. Add crawfish and remaining ingredients. Put in
a lightly greased 9-inch X 2-inch skillet. Bake at 375 degrees F
for 30 minutes.
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