Pecan, Rice, and Crawfish Dressing

Ingredients

• 0.3 cup butter cut into pieces
• 1 rib celery 
• 2 cups rice long-grain cooked
• 32 ounce crawfish tails frozen thawed cooked peeled
• 2 tablespoons creole seasoning 
• 10 servings parsley fresh chopped
• 2  garlic cloves minced
• 1  bell pepper green
• 1 small bunch green onions chopped
• 1 pound ground beef lean
• 1 medium onion 
• 1 cup pecans toasted chopped
• 0.5 teaspoon pepper 
• 1  bell pepper red

Equipment

• oven
• baking pan
• dutch oven

Directions

1. Chop first 4 ingredients. Cook vegetables, ground beef, and garlic in a Dutch oven over medium-high heat 10 minutes, stirring until beef crumbles and is no longer pink.
2. Stir in crawfish and next 6 ingredients; cook 3 minutes or until thoroughly heated. Spoon mixture into a lightly greased 13- x 9-inch baking dish.
3. Bake at 350 for 25 to 30 minutes or until lightly browned.
4. Sprinkle with parsley.