Crawfish Tails with Wild Rice PDF Print E-mail
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Wednesday, 22 June 2011 23:45

1 ½ cups wild rice 2 TBS butter ½ cup chopped carrots ½ cup chopped celery 1 cup chopped green onions 4 cups water 2 vegetable bouillon cubes ½ tsp salt ½ pounds cooked Louisiana crawfish tails 1 10 ½-ounce can cream of...

 

  • 1 ½ cups wild rice
  • 2 TBS butter
  • ½ cup chopped carrots
  • ½ cup chopped celery
  • 1 cup chopped green onions
  • 4 cups water
  • 2 vegetable bouillon cubes
  • ½ tsp salt
  • ½ pounds cooked Louisiana crawfish tails
  • 1 10 ½-ounce can cream of shrimp soup
  • ½ cup sherry
  • ¼ cup butter
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp Tabasco sauce
  1. Wash rice and soak, if recommended on package
  2. Melt butter in large saucepan; add carrots, celery, and green onion; sauté 3-4 minutes
  3. Add water, bouillon cubes, salt, and drained rice; bring to a boil, then reduce to a simmer, covered until rice is tender and water absorbed, about 40 minutes
  4. Add crawfish tails and stir until blended
  5. Mix soup, sherry, ¼ cup butter, and seasonings into a double boiler; heating thoroughly; if too thick, add more sherry
  6. Mix 2/3 of sauce with rice mixture and pour into a buttered 2-2 ½ quart casserole
  7. Bake 30 minutes at 375?; remove
  8. Serve remaining sauce separately

Serves 8-10

 

Last Updated on Wednesday, 06 July 2011 03:48