Beazell's Cook Book

Crawfish Boil Casserole by Johnnie Landry

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2 lbs crawfish tails from boil
2 pats of real butter
Potatoes from boil, diced
Onion from boil, diced
Sausage from boil, sliced
Mushrooms from boil, sliced
One bell pepper, diced
One onion, diced
1 bunch green onions, diced
2 stalks celery, diced
1 can cream mushroom soup
1 cup heavy cream
2 cups cooked rice
1 Large Velveeta cheese, cubed
1 cup bread crumbs
Beazell's Seasoning to taste
Sauté veggies in butter until soft. Add potatoes and sausage. Add crawfish and sauté for 5 min.
In large casserole dish mix cream mushroom soup and cheese. Add veg and crawfish mixture.

Add cooked rice and green onions and stir together. Add bread crumbs to thicken.
Bake 350 for 30 min or until bubbly.


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