Cajun Crawfish Rice

Name: Cajun Crawfish Rice
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 10 serving(s)
Ingredients: 8 tablespoons butter; 3/4 cup celery, chopped; 1/3 cup bell pepper, chopped; 1 cup onion, chopped; 1 teaspoon garlic, minced; 1 teaspoon creole seasoning; 4 (15 ounce) cans whole kernel corn, drained; 1 lb louisiana crawfish tail; 2 1/2 cups white rice, cooked; salt, to taste; cayenne pepper, to taste; 3/4 cup green onion, chopped, white parts only

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Recipe by SkinnyMinnie

Another recipe from Louisiana Cookin magazine that I am dying to try.

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READY IN: 1hr

SERVES: 10

UNITS: US

INGREDIENTS

Nutrition

8

tablespoons butter
³⁄₄

cup celery, chopped
¹⁄₃

cup bell pepper, chopped
1

cup onion, chopped
1

teaspoon garlic, minced
1

teaspoon creole seasoning
4

(15 ounce) cans whole kernel corn, drained
1

lb louisiana crawfish tail
2 ¹⁄₂

cups white rice, cooked
salt, to taste
cayenne pepper, to taste
³⁄₄

cup green onion, chopped, white parts only

DIRECTIONS

Melt butter over medium heat in a large, heavy bottomed Dutch oven.
Add celery, onion, bell pepper, garlic, and Creole seasoning. Saute for 10 minute.
Add corn and cook for 15 minute.
Add crawfish tails and cook for an additional 15 minute
Gently stir in cooked rice and mix thoroughly.
Remove from heat. Add salt and cayenne to taste. Finish with the chopped green onions.

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