Crawfish Rice Casserole Recipe

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Crawfish Rice Casserole

Rose Prieto


Got this recipe from a very good friend of mine. This make a large casserole, so I like to make it when all of my family get together. Great for pot luck dinners at church.

★★★★★ 1 vote
12 nice size serves
30 Min
35 Min


10 oz pkg
of yellow rice mix
1 small
bell pepper
1 large
1 stick
butter or margarine
1 lb pkg
crawfish tails - some come in 12 oz pkg - frozen
1 can(s)
diced rotel tomatoes - hot or mild (i use mild because my grandkids also love this dish) make sure they are drained
1 can(s)
cream of mushroom soup
2 or 3 Tbsp
tony's seasoning depends on how spicy you want it. i use about 2-21/2 (or any cajun seasoning)
1/4-1/2 c
cheddar cheese


1Cook rice according to package directions. Set aside
2Melt butter in large skillet. Add finely chopped onion and bell pepper. Cook until soft.
3Add crawfish tails and Tony's seasoning. Cook about 3 minutes. Add Rotel tomatores (make sure they are drained, the heat is in the liquid) and cream of mushroom soup. Mix well.
4Combine with cooked rice and put into large casserole dish 9x13 (Spray with Pam to make it easy to clean)
5Bake covered at 350 for approximately 20-30 minutes. Top with a sprinkle of cheddar cheese and bake uncovered about 5 more minutes

About this Recipe

Main Ingredient: Seafood
Regional Style: Cajun/Creole
Other Tag: Quick & Easy