Beazell's Cook Book

Crawfish Rice Dressing by Lisa Dantin

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1 1/2 cups uncooked long grain rice
1 pound of Louisiana crawfish tails, with the fat
1 can cream of shrimp soup
1 can cream of onion soup
1/2 cup chopped bell pepper
4 tablespoons of butter, melted
2 teaspoons Beazell's Cajun Seasoning
2 dashes Dat Sauce (hot sauce)
1/2 teaspoon garlic powder
1 1/2 cups chicken broth

Combine all ingredients in a buttered 9x13 casserole dish. Cover with foil and bake at 350 degrees for 1 hour. Serves 6.



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