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.
My husband loved the flavor of this, BUT note.......Do not use brown rice as it takes much longer than the 1 hour to cook.
This was absolutely Delicious!!! I too being from Louisiana thought I've eaten crawfish in every way. Served 16-18 - Large buffet serving pan used. I doubled the recipe and used Tony Cachere for seasoning along with the Garlic and Onion Powder. I used Original Rotel but only 1 can on the double - The rice was a little crisp so maybe next time I will use 2 cans. Also the only cheese I used was Kraft Mexican Shredded Cheese (pepper jack and cheddar) Along side this dish I made Oven Fried Chicken Breast using Panko bread crumbs, Egg yolk, flour, Olive Oil Spray, paprika, etc. This too was WONDERFULL! Would have shared picture but dish was DESTROYED by hungry people. I am sure to make this again and I have already shared the recipe with 3 other people already...Yum Yum
This meal was delicious! Being from Louisiana, I've eaten crawfish in just about every way imaginable, but I've never had it as a casserole. I recently acquired some peeled crawfish and was looking for something fairly easy to make with it. Etouffee would be most people's first choice but it was a little too labor intensive for me. I thought this tasted very similar to etouffee (but maybe better because it's covered in cheese?) and it makes a ton! I will be making it again. I don't think I changed the recipe much at all.
Wonderful! I put 12 oz. crawfish and 1/2 lb. shrimp. Used tomatoes with chipotles instead of Rotel, and used Tony's instead of salt. Had to stir it at 45 minutes, cover and cook another 15 before adding cheese as it just wasn't getting hot in the middle (this makes a lot!). I think that added time helped the rice cook thoroughly. We will be enjoying this often and sharing it with friends. Thank you so much!
This smelled heavenly while cooking!!! The only change I made was to substitute red onion for the green onion. When I was ready to put this together, realized my green onions were gone. (My Mom loves them). We really enjoyed. It was just spicy enough without being overpowering for those that don't like the heat. I added a few drops of Tabasco to mine. : ). Made for Rajun Cajun photo event 2009. Thanks Mailbelle for posting, will be making this next spring when fresh crawfish are plentiful & cheap!!
This is PHENOMENAL! I used 1lb cooked deviened crawfish tail meat and 1/2 lb of uncooked peeled, deviened shrimp. I sautéed the veggies in the butter just a few minutes to start them off and pulled them before the green onion even started to wilt. I used long grain rice (uncooked, dry). Cooked in casserole pan 9x13 an hour before topping with cheese as some people suggested but I felt that 45 minutes would have been sufficient after I got it out of the oven. Rice wasn't mushy, but pretty close. So the cooking time in the recipe is perfect as far as I found. Season with Tony C's.
I grew up in southern Louisiana, and we actually learned this in a home-ec class. The only difference is we sautéed all the veggies and cooked it all down IN THE soups and crawfish in a skillet. Then added YELLOW rice and baked it. Yellow rice makes a big difference. Easily a favorite dish of mine to this day, after learning that in high school class 11 years ago!