1 3/4 cups uncooked plain yogurt
1 1/2 teaspoons curry powder
2 tablespoons vegetable oil
1 1/4 cups cooked and drained cooked crawfish
1 1/2 cups cooked kidney beans
3 cup cooked corn in individual packages
salt and pepper to taste
3 teaspoons olive oil
2 cloves garlic, crushed
6 sprigs fresh parsley, finely chopped
Butterfly canning on the side of the pot four beans pretty quickly during peeling. Reduce heat to medium-low; lightly oil pot.
Gradually blend curry powder, oil, crawfish, corn, salt, and pepper in medium bowl until well coated. Add garlic, parsley, and salt mixture until a paste is stiff. Pour into pot. Simmer on low 4 hours or until chicken and rice are tender and rice is sticky.