Louisiana Crawfish Casserole

"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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photo by Aaron B. photo by Aaron B.
photo by Aaron B.
photo by gailanng photo by gailanng
photo by gailanng photo by gailanng
photo by cajunhippiegirl photo by cajunhippiegirl
photo by Aaron B. photo by Aaron B.
Ready In:
1hr 15mins
Ingredients:
13
Serves:
8
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ingredients

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directions

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

Questions & Replies

  1. What if you double recipe - do you leave in longer in oven?
     
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Reviews

  1. 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.
     
  2. 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:<br/><br/>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!)<br/><br/>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. <br/><br/>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.<br/><br/>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.... <br/><br/>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.<br/><br/>....I can't wait to make it again during crawfish season and REALLY blow his mind!<br/><br/>:)<br/><br/>thanks for the great recipe!
     
  3. This is PHENOMENAL! I used 1lb cooked deviened crawfish tail meat and 1/2 lb of uncooked peeled, deviened shrimp. I sautéed the veggies in the butter just a few minutes to start them off and pulled them before the green onion even started to wilt. I used long grain rice (uncooked, dry). Cooked in casserole pan 9x13 an hour before topping with cheese as some people suggested but I felt that 45 minutes would have been sufficient after I got it out of the oven. Rice wasn't mushy, but pretty close. So the cooking time in the recipe is perfect as far as I found. Season with Tony C's.
     
  4. WHAT HAPPENED TO THIS RECIPE? WHO CHANGED THE RICE TO 1 1/2 C. "COOKED"? This whole thing turned out like gooey soup!! So many cooks have said this was an awesome dish. Anyhow, I have tried to edit the recipe BACK to "uncooked" rice - even though the quantity might not be right now. This dish is NOT cheap to make; leave it alone, please!!!!!
     
  5. 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. <br/><br/>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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Tweaks

  1. I sauteed my veggies in the butter until tender and added a half pound of raw shrimp. Used uncooked long grain rice (and increased cooking time 10 mins per other reviews). Also, used half a can of tomato sauce instead of the diced tomatoes (because my kids won't touch anything that resembles a chunk of tomato). I did not add any extra salt or pepper but put in 1 clove of minced garlic and 1 tsp of creole spice to make up for the lack of chiles in my tomatoes. And, since I could only find frozen, cooked crawfish tails (and the package explicitly said that they should not be re-cooked), I thawed them and then stirred into the casserole right before adding the cheese. Delicious!
     
  2. This is delicious -- BUT follow others advice and saute' your veggies in the butter for sure. Add the tony chacheres seasoning. I sprinkled it over my veggies and then when I added shrimp (I substituted shrimp for crawfish). Add as little or as much depending on what kind of kick you like. I also added a clove of minced garlic and a wee bit of garlic powder. I put things in casserole dish as the reviewer merlotrouge did (about the third review down). Came out wonderfully!!!
     
  3. 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. <br/><br/>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.
     
  4. 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!
     
  5. 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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