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INGREDIENTS
1 onion - chopped
1 bell pepper - chopped
2 stalks celery - chopped
1 stick of butter - melted
1 lb. Louisiana crawfish
1 large bag chopped broccoli
1 can cream of golden mushroom
1 can of diced Rotel tomatoes
1 small block Velveeta cheese - melted
1 and 1/2 - 2 cups cooked rice
Cajun seasonings
Bread crumbs
PROCEDURE
- Preheat oven to 350F
- Saute onion, bellpepper and celery in melted butter.
- Add Louisiana crawfish and saute for 15 minutes on low heat.
- Add cooked broccoli, golden mushroom soup, can of Rotel tomatoes, cooked rice and melted Velveeta cheese.
- Mix well and season to taste.
- Put crawfish mixture in a greased oven safe dish and top with bread crumbs.
- Bake in oven until hot and bubbly.
