Ingredients

• 1 lb. ground beef
• 1 lb. ground pork sausage
• 1 onion, finely chopped
• 1 bell pepper, finely chopped
• 3 stalks celery, finely chopped
• 1 stick margarine
• 1 (1-lb.) bag chopped broccoli, thawed
• 2 lbs. crawfish tails
• 2 (10 3/4-oz.) cans cream of mushroom soup
• 2 (10 3/4-oz.) cans cream of celery soup
• 2 1/2 cups raw rice, cooked according to package directions
• Parmesan cheese, grated

Directions

1. Brown beef and sausage in a large skillet. Remove meat and drain.

2. Sauté onion, bell pepper and celery in margarine until transparent. Add broccoli and cook on medium heat for 5 minutes. Add crawfish tails, browned beef and sausage and soups. Mix well and add cooked rice.

3. Place in 2 deep (8×10-inch) baking dishes. Sprinkle with cheese. Bake in a preheated 350-degree oven for 45 minutes until bubbly.

Note: This freezes well, but don’t add rice until dish is removed from freezer and completely thawed.

Source: The Advocate – Baton Rouge, La (Rhonda Pearson)

Ingredients

• 1 cup raw rice
• 1 lb. crawfish tails
• 1 (10.5-oz.) can French onion soup
• 1 (10-oz.) can Ro-tel Tomatoes
• 1 (10.5-oz.) can cream of mushroom soup, undiluted
• 1 stick butter
• 1 pint fresh mushrooms, sliced

Directions

1. Put raw rice in the bottom of a greased casserole. Mix remaining ingredients and pour over rice.

2. Bake, covered, at 325 degrees for 1-1/2 hours.