Crawfish Jambalaya Rice Dressing

1½ cups uncooked long-grain

rice

1 pound crawfish tails, thawed,

with the fat

1 can cream of mushroom soup 1 can cream of onion soup ½ cup chopped bell pepper 4 tablespoons butter, melted 2 teaspoons Cajun seasoning 2 dashes hot sauce

½ teaspoon garlic powder 1½ cups chicken broth Instructions: Combine all ingredients in a large bowl and pour into a buttered 9-by-13-inch casserole dish. Cover with foil and bake at 350 degrees for 1 hour.

Note: My casserole took longer to cook than the recipe called for. Halfway through I stirred to combine and redistribute the rice within the sauce, smoothed out the top and returned to oven.

Makes 6 servings