Pecan, Rice, and Crawfish Dressing Recipe

  • 1 onion (medium)
  • 1 celery rib
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 pound Lean Ground Beef
  • 2 cloves garlic, minced
  • 2 packages peeled, cooked Louisiana crawfish tails (16 ounce pkgs)
  • 2 cups cooked long-grain rice
  • 1 cup chopped pecans, toasted
  • 1/4 cup butter or margarine, cut into pieces
  • 1 bunch green onions, chopped (small bunch)
  • 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, about 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 degrees for 25 to 30 minutes or until lightly browned. Sprinkle with parsley. Yield: 8 to 10 servings.
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