Pecans, Rice, and Crawfish Dressing
Description
Chef John Folse's remarkable dressing — the holy trinity and ground beef cooked together, combined with crawfish tails, roasted pecans, cooked rice, butter, green onions, and Creole seasoning, then spooned into a casserole and baked until lightly browned. A uniquely Louisiana combination that works as a main or a holiday side.
Ingredients
Instructions
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Cook onion, celery, green pepper, red bell pepper, ground beef, and garlic in a Dutch oven over medium-high heat for 10 minutes, stirring until beef crumbles and is cooked through.
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Stir in crawfish tails, cooked rice, pecans, butter, green onions, Creole seasoning, and pepper.
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Cook for 3 minutes until thoroughly heated.
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Spoon into a lightly greased 13Ă—9-inch baking dish.
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Bake at 350°F for 25–30 minutes until lightly browned.
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Sprinkle with chopped fresh parsley before serving.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 340kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 5g25%
- Cholesterol 130mg44%
- Sodium 520mg22%
- Total Carbohydrate 24g8%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 26g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Roast the pecans before adding them — 8–10 minutes at 350°F deepens their flavor significantly.
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