| | Directions | | 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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| Ingredients | | - |  | 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 |
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