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

    Average Rating:

     13 Total Reviews

    Showing 1-13 of 13

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    • on March 30, 2012

      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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    • on March 05, 2012

      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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    • on October 28, 2011

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

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    • on October 18, 2011

      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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    • on September 05, 2011

      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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    • on May 23, 2011

      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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    • on June 27, 2010

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

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    • on March 15, 2010

      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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    • on September 28, 2009

      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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    • on September 21, 2009

      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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    • on January 27, 2009

      Yummeee

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    • on August 31, 2008

      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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    • on August 26, 2008

      Hey Mailbelle, This is fantastic! Thanks for sharing.

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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%
    Detailed Nutrition Values About Nutrition Info
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