Special thanks to: RC, Grand Cane, LA Servings: 10 Directions: 1 med onion, chopped 1 rib celery, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 1 pound ground beef 2 tbsp cooking oil 2 cloves garlic, minced 2 pounds cooked crawfish tails 1 cup cooked rice 1 cup Surratt Farms pecans, toasted & chopped 1/4 cup butter 1 small bunch green onions, chopped 2 tbsp creole (Tony's) seasoning 1/2 tsp pepper Cook onion, celery, bell peppers, garlic and ground beef in Dutch oven over medium-high heat until beef crumbles and no pink can be seen. Stir in crawfish, rice, pecans, butter, green onions, creole seasoning and pepper. Cook 3 minutes or until thoroughly heated. Spoon into baking dish which has been lightly greased or sprayed with cooking spray. Bake at 350 degrees for 25 to 30 minutes. Special Notes: