Louisiana Crawfish Casserole

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.

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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.

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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!

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My husband loved the flavor of this, BUT note.......Do not use brown rice as it takes much longer than the 1 hour to cook.

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This was absolutely Delicious!!! I too being from Louisiana thought I've eaten crawfish in every way. Served 16-18 - Large buffet serving pan used. I doubled the recipe and used Tony Cachere for seasoning along with the Garlic and Onion Powder. I used Original Rotel but only 1 can on the double - The rice was a little crisp so maybe next time I will use 2 cans. Also the only cheese I used was Kraft Mexican Shredded Cheese (pepper jack and cheddar) Along side this dish I made Oven Fried Chicken Breast using Panko bread crumbs, Egg yolk, flour, Olive Oil Spray, paprika, etc. This too was WONDERFULL! Would have shared picture but dish was DESTROYED by hungry people. I am sure to make this again and I have already shared the recipe with 3 other people already...Yum Yum

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This meal was delicious! Being from Louisiana, I've eaten crawfish in just about every way imaginable, but I've never had it as a casserole. I recently acquired some peeled crawfish and was looking for something fairly easy to make with it. Etouffee would be most people's first choice but it was a little too labor intensive for me. I thought this tasted very similar to etouffee (but maybe better because it's covered in cheese?) and it makes a ton! I will be making it again. I don't think I changed the recipe much at all.

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Wonderful! I put 12 oz. crawfish and 1/2 lb. shrimp. Used tomatoes with chipotles instead of Rotel, and used Tony's instead of salt. Had to stir it at 45 minutes, cover and cook another 15 before adding cheese as it just wasn't getting hot in the middle (this makes a lot!). I think that added time helped the rice cook thoroughly. We will be enjoying this often and sharing it with friends. Thank you so much!

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This smelled heavenly while cooking!!! The only change I made was to substitute red onion for the green onion. When I was ready to put this together, realized my green onions were gone. (My Mom loves them). We really enjoyed. It was just spicy enough without being overpowering for those that don't like the heat. I added a few drops of Tabasco to mine. : ). Made for Rajun Cajun photo event 2009. Thanks Mailbelle for posting, will be making this next spring when fresh crawfish are plentiful & cheap!!

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I'm really confused. The flavor of this was wonderful, but my rice was still extremely hard, even after cooking as directed! I used regular white long grain rice. Totally ruined!

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This is SO good! Kind of like a crawfish jamabalaya.... easy to make, very tasty! Would be a great stuffing for bell peppers. I will definitely make this again!

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Okay. Going tonight to get the ingredients and make this in the next few days. Why did I give it 5 stars already? Because I know what I am going to do to make it reflect my likings.
I only have access to frozen crawfish, so that will have to do, but Dlytfull's note on enough liquid for the rice, got me to thinking about adding in a bottle of clam juice to help. For me and my personal taste, I will be using the following spices to kick it into gear: cumin, onion powder, crushed red pepper, garlic, blackening seasoning, much more parsley, 4 times the amount of green bells, more onion, basmati rice, tomato paste - just a bit, habanero sauce, and subbing out the cream of mushroom for cream of celery. Might even use tomato bisque soup in there somewhere. I will update this if I can recall to do so. This should be fantastic.

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I made this a few nights ago and it is wonderful. My husband didn't think it was spicy enough; however, it was fine for me. The next night it was even more spicy! It was very good and will definitely make it again!

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Yippeeee! Wowwww! Yahooooo! I love it...and I don't let myself go like that for just anybody.

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I prepared this recipe for my in laws who are from Louisiana and they loved it! I tweeked a few things on the recipe & it did it just right. I was unable to use crawfish due to the astronomical price Walmart had on them so I sub'ed shrimp instead of the tails. We added a tsp of Tony's instead of salt & pepper & also used 3/4 tsp of Crab boil that put the recipe over the top! I am from Chicago & my husband & his family is all from NOLA. I never cook anything they like & I got a A on this recipe!

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This was good. It was just alright though. Nothing special and I most likely won't make it again.

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Excellent! My entire family enjoyed this. The only change made was I used petite diced tomatoes instead of rotel. My children don't like the spice. I did add tabasco just to mine.

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Yummeee

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This is very good. Made as directed, except I didn't use celery and used dried parsley and colby jack cheese. This dish is FULL of flavor, I tasted it before putting the cheese on and it was great without it too. I also think you could use shrimp instead of crawfish. Served with salad and cornbread for a very yummy meal. Thanks for sharing.

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Hey Mailbelle, This is fantastic! Thanks for sharing.

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