Out of this World Crawfish and Rice Casserole!

Leah Stacey Recipe

By Leah Stacey CookingMaven

This stuff will knock your socks off! I've been meaning to post this receipe for a while. It does require a bit of chopping but once that is done you just mix it all together and throw it in the oven. If you have never tried crawfish then this is a great dish to start with! I buy my crawfish tails in the freezer section. They usually come in 12-14 oz packs and 2 packs of those do the trick! You can also substitute the crawfish with shrimp or do half crawfish fish and half shrimp too. I hope y'all enjoy this yummy meal!


Recipe Rating:
 2 Ratings
Serves:
crawfish, rice, cajun
Cook Time:
Cooking Method:
Bake

Ingredients

1 c
chopped celery
1 large
white onion, chopped
1
green pepper, chopped
1 1/2 tsp
mined garlic
1 c
butter, divided ( 2 sticks)
Find more recipes at goboldwithbutter.com
1
10 oz can cheddar cheese soup
1
10 oz an cream of mushroom soup
1 tsp
salt or to taste
1 Tbsp
tabasco sauce
1 small
bunch of flat leaf parsley, chopped
1
bunch of green onions, chopped
2 pkg
of frozen crawfish tails, thawed, drained and rinsed (between 1 1/2 to 2lbs total)
2 c
cooked rice
1 c
panco bread crumbs
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Directions Step-By-Step

1
Cook the rice and set aside.
2
Saute' the celery, white onion, green pepper, and garlic in 3/4 cup (1 1/2 sticks of butter) in a sauce pan until tender.
3
Remove from the heat and add the cheddar cheese soup, cream of mushroom soup, salt, pepper and Tabasco sauce.
4
Stir in the parsley and green onions. Add the crawfish tails and rice and mix well.
5
Spoon into a greased or non-stick 9x13 baking dish.
6
Melt the remaining half a stick of butter in the microwave and pour over the 1 cup of panco crumbs in a bowl. When it is mixed well, spread over the top of casserole.
7
Bake uncovered in a preheated 350 degree oven for 25-30 minutes.

*TIP: If you like your food with a bit more heat then feel free to add more Tabasco to your dish.

About this Recipe

Course/Dish: Fish, Casseroles
Main Ingredient: Fish
Regional Style: Cajun/Creole
  • Comments

  • 1-5 of 27
  • user
    Dan Hammond Hambone - Dec 20, 2011
    Okay...I'm up to try this (got some crawfish tails in the freezer!) and will skip my etoufee to try this. But Leah, you know me...I'm gonna want to add some bacon!

    Cheers and thanks for posting...looks great...I'll cook before xmas and report back.
  • user
    Leah Stacey CookingMaven - Dec 20, 2011
    Dan I'm sure Bacon will take this dish over the top!
  • user
    Paul Bushay chefbunyan - Dec 20, 2011
    Leah, this look AWESOME! Now all I gotta do is find somebody that has mud bugs for sale around here! I can't find veal anywhere around here either!
  • user
    Debbie wright debbie110772 - Dec 20, 2011
    Leah I used to make a casserole similar to this years ago and I lost the recipe. I going to give this a try..Thanks =)) I might make it Christmas day..Crawfish are running again here =))
  • user
    Leah Stacey CookingMaven - Dec 20, 2011
    I know that you can find wild game distributors online. You might want to google it.