louisiana crawfish (or shrimp) casserole

Name: Louisiana Crawfish (or Shrimp) Casserole
Prep time: 30 min
Cook time: 30 min
Yield: 6
Cuisine: Cajun/Creole
Ingredients: 1/4 cup(s) unsalted butter; 1 large onion, diced; 1/2 cup(s) celery, finely chopped; 1 can(s) cream of shrimp, mushroom, or celery soup; 5 clove(s) garlic, minced; 1 pound(s) la crawfish tails w/fat (or shrimp); 2 cup(s) cooked white rice; 1/2 cup(s) green onions, sliced; 1/2 cup(s) parsley, chopped; - salt, pepper, creole seasoning to taste; - tiny splash of liquid crab boil (zatarain's); 1 cup(s) seasoned italian bread crumbs (optional); 2 tablespoon(s) butter, melted (optional); - grated cheddar or mozzarella cheese (optional)

105 Pinches 5 Photos

Donna Graffagnino

Bayou Country, LA

Updated on Oct 15, 2014

This is so easy to put together and tastes like you've spent hours preparing it. Shrimp, Crab, Crawfish, or a combination of all three can be used to make this an awesome Cajun Seafood Casserole. C'est bon!

Rate

prep time 30 Min

cook time 30 Min

method Bake

yield 6 serving(s)

Ingredients

1/4 cup unsalted butter
1 large onion, diced
1/2 cup celery, finely chopped
1 can cream of shrimp, mushroom, or celery soup
5 cloves garlic, minced
1 pound la crawfish tails w/fat (or shrimp)
2 cups cooked white rice
1/2 cup green onions, sliced
1/2 cup parsley, chopped
- salt, pepper, creole seasoning to taste
- tiny splash of liquid crab boil (zatarain's)
1 cup seasoned italian bread crumbs (optional)
2 tablespoons butter, melted (optional)
- grated cheddar or mozzarella cheese (optional)

How To Make louisiana crawfish (or shrimp) casserole

Step 1

Preheat oven to 375 F. In heavy pot saute diced onions, celery and bell pepper in butter for about 10 minutes.

Step 2

Stir in soup and minced garlic and remove from heat. Add crawfish, (or shrimp), rice, green onions, parsley and liquid crab boil and mix well. Taste and adjust seasonings as needed.
Step 3

Pour mixture in a buttered casserole dish. For breadcrumb topping, mix melted butter and breadcrumbs together until all butter is absorbed. Lightly sprinkle over seafood mixture, not too heavy. If not using breadcrumbs, top with grated cheese of your choice if desired.
Step 4

Bake for 30 minutes. If casserole has been refrigerated, bake for 50 minutes. If frozen back for 1 hour 15 minutes covered with foil and remove foil the last 30 minutes. When cheese is nice and golden and casserole is hot and bubbly then it's done. Freezes well. Recipe can be doubled. Cream of Shrimp is mild and very good in this casserole. Cream of mushroom or celery is a little stronger but still has a good flavor. If you like mushrooms or rotel or diced tomatoes, feel free to add them.
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