One of our favorite recipes is this one. It is delicious with fried turkey and yields a lot. A tasty dressing is made from a mixture of Cajun ingredients.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 ½ cups water
- ¾ cup uncooked long-grain white rice
- 1 pound lean ground beef
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 2 pounds frozen peeled crawfish tails, thawed
- 1 cup toasted, chopped pecans
- ¼ cup butter
- 1 bunch green onions, chopped
- 2 tablespoons Creole seasoning
- ½ teaspoon black pepper
- 1 tablespoon chopped fresh parsley
Instructions
- In a medium saucepan, bring water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes, until rice is tender and liquid has been absorbed.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- In a large, heavy skillet over medium heat, stir together ground beef, onion, celery, green bell pepper, red bell pepper, and garlic. Cook until beef is evenly browned and vegetables are tender.
- Stir cooked rice, crawfish tails, pecans, butter, and green onions into the ground beef mixture. Season with Creole seasoning and pepper. Continue cooking about 3 minutes, until well mixed. Transfer to the prepared baking dish.
- Bake 25 minutes in the preheated oven, or until lightly browned. Garnish with parsley
Nutrition Facts
| Calories | 313 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 120 mg |
| Dietary Fiber | 2 g |
| Protein | 21 g |
| Saturated Fat | 6 g |
| Sodium | 348 mg |
| Sugars | 2 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Not good, lacks flavor, strange textures, dry. I’m working on a way to fix it now so we don’t have to throw away the crawfish. Bummer.
This was super tasty! I had a lot of leftover crawfish and made my version of this. I did it the Mexican way, no measurements just added what I thought was enough and substituted ground beef for kielbasa sausage. I also added a breadcrumb topping before baking and since I was skimming, I added parsley before I baked so I just stirred it in before baking. It turned out delicious, not too spicy and I served this as a side to my crawfish stuffed salmon lol oh and I left out the pecans.
Discovered this recipe a few years ago and my family absolutely love it. This has become a staple recipe in my household for thanksgiving or Christmas…The only thing I changed was not adding the pecans. Everything else was perfect as written. Thanks for sharing.
This is a go to for me when I want to jazz things up a bit. I substitute group pork breakfast sausage for the beef for a little more bang.
Did not use pecans Family LOVED it. Will be making many more times
5/22/16: Used crawfish mom had frozen from our boil the weekend before. Good and easy. I added 2 T worcestershire and can of tomato paste.
My second time making this it was very good again!
This is a super dish! I have made it for many years now and it’s always a hit!
I made this for Thanksgiving this year because I’m not a fan of bread dressings. I followed the recipe exactly and my entire family loved it! They wouldn’t let me take the leftovers home with me – Thank you for the great recipe!
I’ve been making this for thanksgiving and Christmas dinner now for about four years. Everyone loves it! I’m not allowed to attend any family gatherings without bringing it.
I made this for Thanksgiving this year. It was such a hit!! This recipe is amazing! Sooo delicious! Next time I make it though, I think I will substitute sausage instead of ground beef. I added a little extra creole seasoning and it was perfect. I also think I chopped the pecans too finely. The toasted bigger chunks were great! Everyone should try this!
Entirely too spicy and hot and the pecans gave it this really weird texture.
This was very good. A refreshing change! Thanks!
this was a great recipe, my family keeps asking for me to make it again
I thought this recipe was great, I have used it several times, and it is always a hit. It’s a little spicy, but a nice change from the same old dressing. I plan to try stuffing a turkey with it in the future.