Popcorn-Rice and Crawfish Boudin Cakes

Ingredients

• 4 Tbs. butter
• 2 ribs celery, chopped fine
• 1 green pepper, chopped fine
• 1 medium onion, chopped fine
• 1 cup raw rice
• 1-²/₃ cups fish stock or 1 cup chicken stock and ²/₃ cup water
• ½ lb. cooked, shelled crawfish tails
• + 1 more ingredients
• • 1 tsp. table salt

In a saucepan, melt the butter. Add the celery, green pepper, and onion and sauté 2 minutes. Stir in the rice. Add the fish stock (or chicken stock and water) and salt. Bring to a boil, cover, reduce heat, and simmer until the rice is tender, about 20 minutes. Chop the crawfish and stir in. Taste...

View full recipe at Fine Cooking