Crawfish and Rice Casserole

( 5 out of 5 )
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  • -8 to 10Servings+
  • 15 mPrep Time
  • 45 mCook Time
  • 60 mReady In
Print Recipe

“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.

(Note – 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.)

This is the packaged crawfish I prefer.
Crawfish Rice Casserole with Baked Yellow Squash

Ingredients

Step by step method

  • 1

    Allow crawfish meat to thaw. Preheat oven to 375-degrees F. Apply no-stick spray to a 9" x 13" baking dish and set it aside.

  • 2

    Cook rice according to package 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.

  • 3

    Spoon mixture into the baking dish and bake at 375-degrees for 45 minutes.

  • 4

    Remove from oven and serve hot. Ideal Cajun side dishes would be baked yellow squash or, roasted zucchini squash or, roasted tomatoes Roseville.

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