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Categories:
stalks celery red pepper onion bell pepper parsley mushrooms vegetable oil butter cream of shrimp soup chicken tomatoes long grain rice crayfish
Viewed: 86 - Published at: 3 years agoIngredients
- 2 stalks celery, chopped
- 1 red pepper, chopped
- 1 large onion, chopped
- 1 bell pepper, chopped
- 14 cup chopped parsley
- 8 ounces fresh mushrooms
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 (10 1/4 ounce) can cream of shrimp soup
- 1 chicken bouillon cube
- 1 (15 ounce) can tomatoes, chopped
- 1 12 cups long grain rice
- 1 -1 12 lb crayfish tails (or both) or 1 -1 12 lb shrimp (or both)
Method
- Preheat oven to 350F.
- Saute celery, onion, red and bell peppers, parsley, and mushrooms in oil and butter until soft.
- Dissolve bouillon cube in 1 1/4 cups boiling water and add to pot, along with soup, tomatoes, rice and crawfish/shrimp.
- Mix well, cover, and bake for 70 minutes, stirring well every 15 minutes.
