I love everything about crawfishing season – the bugs, the beer, the corn and potatoes.
We have a standing annual date to TBone Tom’s with our friends B&V in which we are sure to indulge on the biggest and best crawfish the market offers. There’s no messing around with this date, rain or shine. If it’s sunny, bring extra sun block for V, because we’re eating outside.
Below is a yummy recipe for your leftovers (if you have any!)
1 package cooked Mahatma yellow saffron rice
1 med onion, chopped
1 med bell pepper, chopped
¾ stick of margarine
1 lb cooked crawfish tails
1 can Rotel tomatoes
1 can cream of mushroom soup
5 slices American Cheese
Cook rice according to directions. Sauté onion & bell pepper in ¾ stick of margarine until tender. Add Rotel and cream of mushroom soup to onion and bell pepper, cook 5 minutes. Add crawfish tails to mixture and cook 10 minutes. Add rice, mix together. Pour into a 9×13 casserole dish. Break the cheese slices into thirds and layer on top of the mixture. Put in a 350 oven for 10-15 minutes until cheese is melted and the casserole is bubbly.
Serve with garlic bread and a crisp salad.