Crawfish Boudin Cakes

• 4 tablespoons butter
• 2 celery ribs, chopped fine
• 1 green pepper, chopped fine
• 1 medium onion, chopped fine
• 1 cup raw rice, popcorn, jasmine or 1 cup white rice
• 1 23 cups fish stock or 1 cup chicken stock and 2/3 cup water
• 1 teaspoon table salt
• 12 lb cooked shelled crawfish tail

1. In a saucepan, melt the butter.
2. Add the celery, green pepper and onion and saute 2 minutes.
3. Stir in the rice.
4. Add the fish stock (or chicken stock and water) and salt.
5. Bring to a boil, cover, reduce heat, and simmer until the rice is tender, about 20 minutes.
6. Chop the crawfish and stir inches Taste for seasoning and add salt if needed.
7. Let the rice cool slightly.
8. Whir in a food processor just long enough to chop the mixture, but not so long that it becomes a puree.
9. Form the mixture into eight cakes by hand and put them on a buttered baking sheet or pack the rice lightly into small ramekins and unmold onto the sheet.
10. When ready to serve, heat in a 350F oven for 15 to 20 minutes and then transfer to plates with a wide metal spatula.

butter, celery, green pepper, onion, rice, fish stock, salt

Taken from www.food.com/recipe/crawfish-boudin-cakes-467445 (may not work)