When this recipe appeared in the November 2000 issue of Southern Living, I made this dish while on vacation. We loved this dish so much that I made it for Thanksgiving and Christmas that year. It is not only delicious, but it also makes a beautiful presentation because of the different colored bell peppers. My family now requests this for every holiday. Being from Louisiana, I can get LA crawfish mostly year round. Try it, if you haven't yet! It serves a crowd.
Pecan, Rice, and Crawfish Dressing
- 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.
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Pecan, Rice, and Crawfish Dressing Recipe at a Glance
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