Crawfish Rice Dressing

Crawfish Rice Dressing 1-1/2 cups uncooked long grain Rice (like Cajun Country) 1 pound of Louisiana crawfish tails, with the fat 1 can cream of mushroom soup 1 can cream of onion soup 1/2 cup chopped bell pepper 4 tablespoons of butter, melted 2 teaspoons Cajun seasoning 2 dashes hot sauce 1/2 teaspoon garlic powder 1-1/2 cups chicken broth 1/2 pound crabmeat, optional Combine all ingredients in a buttered 9 x 13 inch casserole dish. Cover with foil and bake at 350 degrees for 1 hour. Serves 6. Cook's Notes: I used frozen Louisiana crawfish tails, Slap Ya Mama Cajun seasoning, and 1 pound of claw crabmeat. Frozen Crawfish Tip: To freshen the taste of frozen crawfish Cassie, add 1 tablespoon (or to taste) of liquid crab boil and enough ice cold water to cover the seafood. Let it soak in the fridge for about an hour. Keep in mind you will need to use much less Cajun seasoning after soaking the seafood however, so taste, then add and adjust other seasonings. Variation: Can substitute peeled and de-veined shrimp for the crawfish. To add a crunch, uncover the casserole the last 10 minutes of cooking time and top the dish with about 3/4 cup of crushed potato chips; return to the oven. Zapp's Spicy Cajun Crawtaters chips would be a perfect choice.