1 box rice and vermicelli mix
1 pound peeled crawfish
One 8-ounce can whole kernel corn
2 tablespoons margarine
Salt to taste
Onion powder to taste
Garlic powder to taste
Ground cayenne red pepper to taste

In a frying pan, brown rice/vermicelli mixture in 2 tablespoons butter or margarine until vermicelli is light brown. Stir frequently. Add 2-1/2 cups hot water and stir in seasonings (salt, onion powder, garlic powder and cayenne pepper) to taste. Add 1 pound peeled crawfish and one 8-ounce can of whole kernel corn (drain juice before adding). Bring to a boil, cover tightly, reduce heat and simmer 15 minutes or until all water is absorbed. Stir before serving.

Instead of powered onions and garlic, the real items may be used. The items would be prepared on the side and added at the same point in the recipe. Bell peppers can also be substituted. Serve with salad of your choice.

Serves 4-6.

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Cajun Country -- New Iberia, Louisiana