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Crawfish & Okra Casserole

1/2 cup of oil
1 medium onion, finely chopped
1 bell pepper, finely chopped
1 pound of fresh or frozen okra, cut
2 pounds of crawfish tails
Crawfish fat, optional
1 large can of mushroom steak sauce
1 can of Rotel tomatoes
1/4 cup of cooking oil
1 can cream of mushroom soup
1 cup of raw rice
Salt & pepper to taste
 

Sauté onions and bell pepper in oil for 15 minutes. Add okra. Cook 5 minutes. Remove from heat. Mix the rest of the ingredients in a large bowl. Add onions and okra mixture. Place in a 4 quart casserole dish, covered. Bake at 350ºF. for 1 hour and 15 minutes. Serves 8.

 

 

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