Prep 15 mins
Cook 1 hr
I cut this recipe out of a Baton Rouge newspaper about ten years ago. It's fantastic served with garlic bread.
- 1 lb crawfish tail
- 1 (10 3/4 ounce) can French onion soup
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (10 ounce) can Rotel tomatoes & chilies
- 1 1⁄2 cups rice, cooked
- 1⁄3 cup butter, melted
- 1⁄4 cup chopped bell pepper
- 1⁄2 cup chopped green onion
- 1⁄3 cup chopped fresh parsley
- 1 cup chopped celery
- salt and pepper
- 1⁄2 cup grated monterey jack cheese
- 1 cup grated cheddar cheese
- 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.
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.
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:
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!)
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.
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.
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....
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.
....I can't wait to make it again during crawfish season and REALLY blow his mind!
thanks for the great recipe!
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.
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.