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  • 1 box Rice-a-Roni (I like the chicken flavor with this)
  • 2 tablespoons butter
  • 2 1/2 cups hot water
  • Salt to taste
  • Onion powder, to taste
  • Garlic powder, to taste
  • Ground cayenne pepper, to taste
  • 1 pound peeled crawfish tails
  • 1 (8 ounce) can whole kernel corn, drained


  1. In a frying pan, brown rice/vermicelli mixture in butter until vermicelli is light brown. Stir frequently.
  2. Add hot water and stir in salt, onion powder, garlic powder and cayenne pepper to taste.
  3. Add crawfish tails and corn.
  4. Bring to a boil, cover tightly, reduce heat and simmer 15 minutes or until all water is absorbed.
  5. Stir before serving.

Yield: 4-6 servings

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