Louisiana Crawfish Casserole Recipe 455 Food

CRAWFISH CASSEROLE II

Steps:

• Prepare and cook the 3 cups rice and set aside.
• In a medium saucepan, sauté onion and bell pepper in butter until transparent. .
• 1/2 cup chopped celery may be added and sauteed with onion and bell pepper
• Add soup and blend well until heated through
• Season crawfish to taste with favorite seasoning. Season All or a combination of salt, black pepper, red pepper
• Add crawfish to the mixture and let simmer 20 minute
• Combine with cooked rice in large casserole, cover and bake at 350 degrees for 30 minutes
• Optional -Top casserole with one cup shredded cheese in last 10 minutes of baking
• . Editor's Note: 1 can cream of shrimp maybe interchanged with of the cream of mushroom and shrimp in lieu of the crawfish or use one pound shrimp and one pound crawfish.

CRAWFISH LOUISIANA STYLE CASSEROLE

Steps:

• 1. Rinse crawfish tails good, boil your pasta for 3-5 minutes(don't overcook pasta will continue to cook once sauce is added)Saute in pan margarine and chopped green onions,add jar of roasted garlic & parmasan sauce plus 1 jar of milk & half of the cheese sauce,add your favorite seasoning to taste mines(garlic powder, onion powder, red pepper flakes, Tony's Chachere's creole seasonings) can of mushroon soup stir together making sure sauce doesn't stick, add crawfish tails cook for about 15minutes.
• 2. In Casserole Dish add strained Pasta(this dish can go with any pasta)add Crawfish sauce to pasta mixing well together in dish.Sprinkle Parmesan Cheese on the topof casserole allow to bake 20minutes.

LOUISIANA CRAWFISH (OR SHRIMP) CASSEROLE

Steps:

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

LOUISIANA CRAWFISH CASSEROLE

Steps:

• 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.

LOUISIANA CRAWFISH CASSEROLE RECIPE - (4.5/5)

Steps:

• Mix all ingredients except cheeses in greased casserole dish or Dutch Oven, cover and bake at 350 degrees for 45 minutes. Uncover, sprinkle with cheese and cook for 15 more minutes.

LOUISIANA CRAWFISH CASSEROLE

Steps:

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

LOUISIANA CRAWFISH CASSEROLE RECIPE - (4.1/5)

Steps:

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

CRAWFISH CASSEROLE

Steps:

• Preheat the oven to 300°F. Lightly coat a 9 x 13-inch casserole dish with cooking spray.
• Melt the butter in a large sauté pan set over medium heat. Add the onion and cook for about 8 minutes. Add the crawfish, bell pepper, and green onions, and cook for 5 minutes. Add the mushrooms, parsley, garlic powder, cayenne, black pepper, and salt and cook for 5 minutes. Remove the pan from heat, add 2 cups of the bread crumbs and the egg, and stir well.
• Pour the mixture into the casserole dish and top with the remaining 1/2 cup bread crumbs. Bake for 25 minutes or until the casserole is set and the bread crumbs are golden brown.

LOW CARB CRAWFISH CASSEROLE

Steps:

• Preheat oven to 350˚F. Heat the oil in a large skillet over medium heat. Add the vegetables and the red pepper flakes and cook, stirring, until the onion is transparent.
• Remove skillet from heat. Stir in the crawfish tails, mayonnaise, and black pepper.
• Spoon mixture into a buttered 1 quart casserole dish. Bake about 30 minutes, or until bubbly. Top with shredded cheese and and bake 5 minutes more. Serve immediately.

CRAWFISH CASSEROLE

Steps:

• Cook yellow rice mix according to package directions. Spray skillet with Pam and saute seasoning mix.
• When seasoning mix is tender, add tomatoes and crawfish. Simmer this until rice is cooked.
• Remove cooked rice from heat and add mushroom soup to rice.
• Spray 13 x 9 casserole dish with Pam. Pour rice mixture into casserole dish. Fold crawfish mixture into rice. Top with Mexican cheese.
• Bake at 350 for 20-30 minute.

LOUISIANA CRAWFISH PASTA CASSEROLE

Steps:

• Melt butter in pan, cook vegetables until tender. Add milk, can of tomatos, can of soup, and crawfish, and bring to a boil. Simmer about 15 minutes.
• Remove from heat and melt velveeta cheese into mixture. (works better if cheese is in chunks).
• Mix in cooked pasta, and place all in baking dish. You can put cheddar cheese and/or breadcrumbs on top, or leave it plain.
• Bake in oven at 350° for 25 minutes or until done.

CRAWFISH CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients together and pour into a large greased casserole dish.
• Bake for 1 hour.
• Shrimp can be substituted for the crawfish tails.

CRAWFISH CASSEROLE

Steps:

• Prepare oven to 350 degrees F. In a large skillet, heat the oil over medium-high heat. Add onion and cook, stirring, until the onion is transparent, for about 2 minutes. Add the bell peppers and scallion and cook, stirring, for about 2 minutes longer.
• In a large bowl, stir together the Miracle Whip, Worcestershire sauce, cayenne and black peppers. Stir in the crawfish tails, cooked onion and bell pepper mixture. Stir in the bread crumbs.
• Spoon the mixture into a 1-quart casserole dish. Bake for 30 minutes or until the mixture is bubbly. Sprinkle the cheese on top and bake for 5 minutes longer or until cheese has melted. Serve immediately.