LOUISIANA CRAWFISH CASSEROLE
I cut this recipe out of a Baton Rouge newspaper about ten years ago. It's fantastic served with garlic bread.
Provided by mailbelle
Categories Crawfish
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 386, Fat 18.2, SaturatedFat 10, Cholesterol 102.1, Sodium 953.1, Carbohydrate 37, Fiber 1.3, Sugar 2.3, Protein 18.6
SHRIMP AND RICE CASSEROLE
I've been making this delicious dish for more than 30 years, and it hasn't failed me once. It's fast to fix plus it always pleases family and friends.-Marcia Urschel, Webster, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the shrimp, rice, soup, mushrooms, cheese, 2 tablespoons butter, green pepper, onion, lemon juice, pepper, mustard and Worcestershire sauce., Transfer to a greased 1-1/2-qt. baking dish. Combine bread crumbs and remaining butter; sprinkle over top. Bake, uncovered, at 375° for 30-35 minutes or until lightly browned.
Nutrition Facts : Calories 333 calories, Fat 17g fat (10g saturated fat), Cholesterol 129mg cholesterol, Sodium 746mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 19g protein.
LOUISIANA CRAWFISH (OR SHRIMP) CASSEROLE
This is so easy to put together and tastes like you've spent hours preparing it. Shrimp, Crab, Crawfish, or a combination of all three can be used to make this an awesome Cajun Seafood Casserole. C'est bon!
Provided by Donna Graffagnino
Categories Seafood
Time 1h
Number Of Ingredients 14
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.
OUT OF THIS WORLD CRAWFISH AND RICE CASSEROLE!
This stuff will knock your socks off! I've been meaning to post this receipe for a while. It does require a bit of chopping but once that is done you just mix it all together and throw it in the oven. If you have never tried crawfish then this is a great dish to start with! I buy my crawfish tails in the freezer section. They...
Provided by Leah Stacey
Categories Casseroles
Time 30m
Number Of Ingredients 14
Steps:
- 1. Cook the rice and set aside.
- 2. Saute' the celery, white onion, green pepper, and garlic in 3/4 cup (1 1/2 sticks of butter) in a sauce pan until tender.
- 3. Remove from the heat and add the cheddar cheese soup, cream of mushroom soup, salt, pepper and Tabasco sauce.
- 4. Stir in the parsley and green onions. Add the crawfish tails and rice and mix well.
- 5. Spoon into a greased or non-stick 9x13 baking dish.
- 6. Melt the remaining half a stick of butter in the microwave and pour over the 1 cup of panco crumbs in a bowl. When it is mixed well, spread over the top of casserole.
- 7. Bake uncovered in a preheated 350 degree oven for 25-30 minutes. *TIP: If you like your food with a bit more heat then feel free to add more Tabasco to your dish.
DUMP AND BAKE SHRIMP AND RICE CASSEROLE
With just 10 minutes of prep, this Dump-and-Bake Shrimp and Rice Casserole is a delicious and easy dinner recipe for busy nights!
Provided by Blair Lonergan
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Spray a 1 ½ quart baking dish with cooking spray and set aside.
- In a large bowl, stir together condensed soup, bell pepper, onion, rice, Worcestershire sauce, mustard, pepper and shrimp. Transfer to the prepared baking dish.
- In a small bowl, combine breadcrumbs, melted butter, and Parmesan cheese.
- Sprinkle breadcrumb mixture over top of the casserole.
- Cover and bake for about 20 minutes. Remove the cover and continue baking (uncovered) for about 10 more minutes, or until shrimp are pink and breadcrumbs are golden brown.
Nutrition Facts : ServingSize 1 /3 of the casserole, Calories 352 kcal, Carbohydrate 45 g, Protein 22 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 205 mg, Sodium 1052 mg, Fiber 1 g, Sugar 2 g
CRAWFISH CASSEROLE II
Congrats to the newlyweds, and authors of this recipe, Jessie and Jeremy Watson. The recipe is being posted as this is one of Jeremy's favorite from his mother-in-law's recipes.
Provided by Jessie and Jeremy Watson
Categories Main Dishes
Yield 10
Number Of Ingredients 8
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.
SHRIMP AND RICE CASSEROLE (OR CRAWFISH)
This is not spicy. I usually use the mild Rotel tomatoes. BUT when I double this I use one mild and one hot Rotel.
Provided by Kikimony
Categories Crawfish
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Saute onions and bell pepper in butter until soft.
- Combine all ingredients and mix well.
- Pour in ungreased baking dish.
- Cover with foil and bake at 325°F for 1 hour, BUT DURING THE LAST 15 minutes remove foil.
Nutrition Facts : Calories 924.2, Fat 33.1, SaturatedFat 16.9, Cholesterol 412.7, Sodium 1947.4, Carbohydrate 96.5, Fiber 4.3, Sugar 5.1, Protein 58
CRAWFISH AND RICE CASSEROLE
From Holly Clegg's Trim and Terrific Cookbook. Filling and tasty casserole that can be froze ahead of time. OAMC recipe. Recipe says that cooked shrimp can be substituted and wild rice can be used instead of regular rice.
Provided by Watkinslady30
Categories Rice
Time 1h
Yield 12-14 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Coat a 2 or 3 quart casserole dish with nonstick cooking spray.
- In a large nonstick skillet, heat olive oil over medium heat, and saute the onion and pepper until tender, about 5 minutes.
- Add the crawfish tails and cream cheese, cooking until the cream cheese is creamy.
- Add the cream of mushroom soup and cheese spread, cooked rice, green onions, garlic, cayenne pepper, and white pepper.
- Transfer the mixture to the prepared dish coated with nonstick cooking spray.
- Bake uncovered, for 30 minutes, or until well heated. Serve.
Nutrition Facts : Calories 256.9, Fat 4.5, SaturatedFat 1.4, Cholesterol 86.3, Sodium 302.8, Carbohydrate 34.1, Fiber 1.6, Sugar 3.1, Protein 18.8
SHRIMP AND RICE CASSEROLE
Delicious shrimp, with onion, bell pepper, and celery, combined in a creamy sauce with rice and plenty of seasonings. A taste of southern creole in your very own kitchen.
Provided by Anne Clark
Categories Main Course
Time 50m
Number Of Ingredients 9
Steps:
- Cook the rice according to package directions. Let cool slightly.
- Preheat oven to 350F. In a large pan, saute the onion, bell pepper, and celery mixture in the butter for 5 minutes.
- Add the shrimp, garlic, cajun seasoning, and black pepper. Simmer for about 5 more minutes.
- Add the soups and cooked rice. Mix well. Taste test and add additional seasoning, if desired.
- Pour into casserole dish. Bake covered at 350F for 30 minutes.
Nutrition Facts : ServingSize 11 0z, Carbohydrate 32 g, Protein 20 g, Fat 20.5 g, SaturatedFat 11.4 g, TransFat 0.6 g, Cholesterol 169 mg, Sodium 1157 mg, Fiber 1 g, Sugar 3 g, Calories 393 kcal
SHRIMP AND RICE CASSEROLE
Make and share this Shrimp and Rice Casserole recipe from Food.com.
Provided by Ang11002
Categories Rice
Time P1DT45m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Place rice, cream, and seasonings in pan and bring to boil.
- Add shrimp and cool.
- Refrigerate overnight.
- Turn into greased casserole and bake at 350 degrees for 45 minutes or until nearly firm.
Nutrition Facts : Calories 1086.3, Fat 65.5, SaturatedFat 39.5, Cholesterol 420.6, Sodium 704.9, Carbohydrate 82.8, Fiber 1.2, Sugar 6.9, Protein 41.9
SHRIMP, CRAB, CRAWFISH, SAUSAGE, CORN AND DIRTY RICE CASSEROLE
Make and share this Shrimp, Crab, Crawfish, Sausage, Corn and Dirty Rice Casserole recipe from Food.com.
Provided by TxGriffLover
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- First melt the butter in a Dutch oven over medium heat. Drop in the smoked sausage and cook until slightly browned. Stir in the shrimp and cook until they turn pink, about 3 minutes. Do not overcook the shrimp. Toss in the bell pepper and cook another 3 minutes until tender.
- Pour the water into the pot, stir everything and bring to a boil. Whisk in the dirty rice mix and return to a boil. When everything is fully combined, stir in the corn, shrimp soup, green onions, mushrooms and Kitchen Bouquet.
- At this stage, reduce the heat to low, cover the pot tightly, and simmer for about 25 minutes or until almost all of the liquid is evaporated.
- Fold in the crab meat and crawfish tails. Cover the pot, remove from the burner and let stand for about 5 minutes. Fluff the rice with a fork before serving.
SHRIMP AND RICE CASSEROLE
Steps:
- Peel, devein, and rinse the shrimp under cold running water. Drain well and transfer to a bowl. Cover and refrigerate.
- Heat the oven to 350 F.
- In a large, heavy skillet or sauté pan, heat 4 tablespoons of butter over medium-low heat.
- Add 1 cup of rice to the hot butter and cook, stirring, until the rice is lightly browned. Add the 1/4 cup of parsley, 1/4 cup of shallots or green onion, and minced garlic.
- In a saucepan, heat 8 ounces of clam juice, 2 cups of water, and 2 teaspoons of chicken base to a simmer over high heat. Add the hot liquid to rice mixture and then transfer to a 1 1/2- to 2-quart casserole.
- Cover the casserole and bake for 35 to 45 minutes, or until the rice has absorbed the liquid and is tender. Add shrimp and 1/4 cup of pecans; cover and bake 15 minutes longer.
Nutrition Facts : Calories 391 kcal, Carbohydrate 17 g, Cholesterol 391 mg, Fiber 1 g, Protein 41 g, SaturatedFat 8 g, Sodium 2071 mg, Sugar 1 g, Fat 17 g, ServingSize 4 servings, UnsaturatedFat 0 g
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