Now that crawfish are in season let's get to cookin' us up some... Why only cook them the traditional way like boiling them when there are so many more ways to cook them. Today I'm going to make a great Cajun dish in the Convection Oven. You can use your regular oven if that's all you have in your RV, but you may need to adjust the setting some because, as you know, the RV ovens are small and cook a little differently than a regular oven. Everyone have a great day and don't forget to leave me your comment(s) or any recipe(s) you would like to share with us. Happy Cooking!
Ingredients:
1 lb crawfish tail
1 (10 3/4 ounce) can French onion soup
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 ounce) can Rotel tomatoes & chilies
1 1/2 cups uncooked rice
1/3 cup butter, melted
1/4 cup chopped bell pepper
1/2 cup chopped green onion
1/3 cup chopped fresh parsley
1 cup chopped celery
salt and pepper
1/2 cup grated monterey jack cheese
1 cup grated cheddar cheese
Directions:
Mix all ingredients except cheeses and pour into a large greased casserole.
Cover and bake at 350 degrees for 45 minutes in convection oven.
Uncover and sprinkle cheeses over casserole. Return to oven and bake for an additional 15 minutes.
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