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Pecan, Rice, and Crawfish Dressing

Pecan, Rice, and Crawfish Dressing

Southern Living NOVEMBER 2000

  • Yield: 8 to 10 servings

Ingredients

  • 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

Preparation

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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