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    You are in: Home / Southern / Louisiana Crawfish Casserole Recipe
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    Louisiana Crawfish Casserole

    Louisiana Crawfish Casserole. Photo by gailanng

    1/7 Photos of Louisiana Crawfish Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    mailbelle's Note:

    I cut this recipe out of a Baton Rouge newspaper about ten years ago. It's fantastic served with garlic bread.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix all ingredients except cheeses and pour into a large greased casserole.
    2. 2
      Cover and bake at 350 degrees for 45 minutes.
    3. 3
      Uncover and sprinkle cheeses over casserole.
    4. 4
      Return to oven and bake for 15 minutes more.

    Browse Our Top Crawfish Recipes

    Ratings & Reviews:

    • on December 06, 2012

      55

      This casserole was so easy and delicous! I lived in Louisiana for 13 yrs and know my cajun food. If you follow the recipe exactly, the casserole is kind of dry like a jambalaya is. I wanted it more moist and creamier, so I added an extra can of soup, I chose cream of celery, some chicken broth and kicked up the seasoning a bit because it needed it in my opinion, with some Tony Chachere's seasoning.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 21, 2012

      55

      i have lived in the heart of 'Cajun Country' all my life and i cannot believe that this is the first time that i've cone across a recipe like this! this was absolutely delicious and super easy! I did make the following changes:

      I used chicken instead of crawfish because crawfish isn't in season right now and the only frozen crawfish available at my local store was Chinese crawfish (which we do NOT use!)

      I seasoned & saut?ed my chicken tenderloins with salt, pepper, garlic powder, & paprika, cooked them and then put them aside while I cooked down the veggies in the same pan with a touch of water to help it along. don't forget to season your veggies as they cook as well. I used roughly 3/4c chopped onion, 1/2 of a chopped green bell pepper, 1 rib of chopped celery, and 1 chopped garlic clove.

      I then melted the butter in the skillet with the veggies, added the chicken (diced) back in, added the three cans of soups and the uncooked rice and mixed it and then dumped it all into the casserole pan.

      when it came time to add the cheese, I used pepper jack instead of plain Monterey jack (because Cajuns like spice). I also used roughly 3/4c pepper jack and roughly 1&1/4c cheddar. I am a big time "cheese head", so i never think that ANY recipe has enough cheese....

      anyway, this recipe was truly amazing! my husband, who HATES casseroles went back for seconds and even said that the seconds were even better than the first serving. he told me several times that he liked this casserole.

      ....I can't wait to make it again during crawfish season and REALLY blow his mind!

      :)

      thanks for the great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 23, 2012

      This recipe was recommended to me by my daughter, Venessa. She substituted shrimp for the crawfish, so I made it her way and we loved it. I have since made it with frozen crawfish and the flavor profile is completely different. ( Fresh crawfish in the NW is expensive) I prefer the flavor and softer texture of the shrimp meat in this casserole. I can't believe how simple it was to make and leftovers was better than the day I made it.

      My plans are to make this dish for a potluck and substitute leftover turkey from Thanksgiving dinner. It will be interesting to see what folks think.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (29)

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    Nutritional Facts for Louisiana Crawfish Casserole

    Serving Size: 1 (264 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 385.9
     
    Calories from Fat 163
    42%
    Total Fat 18.1 g
    27%
    Saturated Fat 9.9 g
    49%
    Cholesterol 102.0 mg
    34%
    Sodium 953.1 mg
    39%
    Total Carbohydrate 37.0 g
    12%
    Dietary Fiber 1.3 g
    5%
    Sugars 2.3 g
    9%
    Protein 18.6 g
    37%

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