TECHE VALLEY SEAFOOD

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Purchase our Crawfish Puree' at your local associated food store.  Click here for a list of stores.

 

 

We want to give a special thanks to Taste of the South magazine.  We are extremely pleased to be featured in the February-March 2008 issue.  Please click picture below to view the full article.

 

 

 

Crawfish Puree' Corn Casserole

 

 

 

˝ stick of butter
1 onion chopped
1 bell pepper chopped
2 stalks of celery chopped
16 oz. can of niblets corn drained
1 can of cream of celery or cream of mushroom soup
2 oz. jar of pimentos
8 oz Velveeta cheese
8 oz shredded Mild Cheddar Cheese
16 oz. Crawfish Puree’
3 cups Long Grain Rice cooked
Season to taste (salt and cayenne pepper)
   
Saute’ vegetables and corn in butter about 15 min. Add Velveeta and pimientos. Stir until cheese is melted. Add celery soup and Crawfish Puree’, blend well. Season to taste.

Simmer on low for 8 min. Add cooked rice, blend in well. Pour into 9x13 casserole dish, and top with cheddar cheese. Bake @ 350 for 30 min.

 

 

 
 
Louisiana Crawfish Cake, made
with Teche Valley crawfish puree'.
Sold at your local Winn Dixie.
 
 
 
Also Try Our
 
Frozen Whole Boil Crawfish
 
 
Order with
www.cajungrocer.com
 
 
 

Copyright © 2007 - Teche Valley Seafood, Inc. - All rights reserved.