Real Recipes From Real Home Cooks ®

crawfish rice casserole

(1 rating)
Recipe by
Rose Prieto
Covington, LA

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 rating)
yield 12 nice size serves
prep time 30 Min
cook time 35 Min
method Bake

Ingredients For crawfish rice casserole

  • 10 oz pkg
    of yellow rice mix
  • 1 sm
    bell pepper
  • 1 lg
  • 1 stick
    butter or margarine
  • 1 lb pkg
    crawfish tails - some come in 12 oz pkg - frozen
  • 1 can
    diced rotel tomatoes - hot or mild (i use mild because my grandkids also love this dish) make sure they are drained
  • 1 can
    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

How To Make crawfish rice casserole

  • 1
    Cook rice according to package directions. Set aside
  • 2
    Melt butter in large skillet. Add finely chopped onion and bell pepper. Cook until soft.
  • 3
    Add 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.
  • 4
    Combine with cooked rice and put into large casserole dish 9x13 (Spray with Pam to make it easy to clean)
  • 5
    Bake covered at 350 for approximately 20-30 minutes. Top with a sprinkle of cheddar cheese and bake uncovered about 5 more minutes