Ingredients

• 1.5 cups water
• 0.75 cups uncooked long-grain white rice
• 1 pound lean ground beef
• 2 stalks celery , chopped
• 1 medium onion , chopped
• 1 green bell pepper , chopped
• 1 red bell pepper , chopped
• 2 cloves garlic , minced
• 2 pounds frozen peeled crawfish tails , thawed
• 1 bunch green onions , chopped
• 1 cup toasted , chopped pecans
• 0.25 cups butter
• 2 tablespoons Creole seasoning
• 0.5 teaspoons ground black pepper
• 1 tablespoon chopped fresh parsley

Instructions

1. 1 Bring water to a boil in a medium saucepan; stir in rice. Reduce heat, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
3. 3 Meanwhile, combine ground beef, celery, onion, bell peppers, and garlic in a large, heavy skillet over medium heat; cook and stir until beef is evenly browned and vegetables are tender.
4. 4 Stir cooked rice, crawfish tails, green onions, pecans, and butter into ground beef mixture; season with Creole seasoning and black pepper. Continue cooking until well mixed, about 3 minutes; transfer to the prepared baking dish.
5. 5 Bake in the preheated oven until lightly browned, about 25 minutes. Garnish with parsley

Nutrition per serving