Crawfish and Rice Casserole


“Keep calm and cook a casserole.”

It’s Cajun seasoned but not too spicy … best of all, it’s extremely simple and easy to prepare. This recipe also comes from the Koenig Family Cookbook.

Makes 8-10 servings

2 pkgs. (ea. 12oz. frozen, cleaned and peeled) Crawfish meat
1 pkg. Zatarain’s Long Grain and Wild Rice
1 cup grated Cheddar Cheese
1 can Cream of Mushroom soup
2 teaspoons Worcestershire sauce
1/2 teaspoon Dry Mustard
1/4 cup whole Milk

Allow crawfish meat to thaw. Cook rice according to box instructions (it’s already seasoned). Place cooked rice in large mixing bowl. Add crawfish, cheese, and soup to rice. Stir in Worcestershire sauce, mustard and milk. Combine all ingredients and mix well. Spoon mixture into a baking dish (approx. 9″x13″) and bake at 375-degrees for 45 minutes. (The crawfish meat can be found in the grocer’s frozen fish area. I prefer J. Bernard Brand from Louisiana and never purchase any food product from China. Depending on availability, you can substitute 2 lbs of shrimp (cleaned and uncooked) for the crawfish.)

My preferred brand of packaged crawfish.

Parmesan Yellow Squash with Crawfish & Rice Casserole.

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