Pecan, Rice, and Crawfish Dressing

Recipe from

Southern Living


1 medium onion
1 celery rib
1 green bell pepper
1 red bell pepper
1 pound lean ground beef
2 garlic cloves, minced
2 (16-ounce) packages frozen peeled, cooked crawfish tails, thawed
2 cups cooked long-grain rice
1 cup chopped pecans, toasted
1/4 cup butter or margarine, cut into pieces
1 small bunch green onions, chopped
2 tablespoons Creole seasoning
1/2 teaspoon pepper
Chopped fresh parsley


Chop first 4 ingredients. Cook vegetables, ground beef, and garlic in a Dutch oven over medium-high heat 10 minutes, stirring until beef crumbles and is no longer pink.

Stir in crawfish and next 6 ingredients; cook 3 minutes or until thoroughly heated. Spoon mixture into a lightly greased 13- x 9-inch baking dish.

Bake at 350° for 25 to 30 minutes or until lightly browned. Sprinkle with parsley.

Chef John Folse, Donaldsonville, Louisiana,

Chef John Folse,

Southern Living

November 2000
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