Crawfish Casserole
Dive into the irresistible flavors of the South with this hearty Crawfish Casserole, a true crowd-pleaser packed with bold Cajun flair. Tender crawfish tails, sautéed with the "holy trinity" of Cajun cooking—onion, bell pepper, and celery—are blended with fragrant garlic, creamy soups, diced tomatoes with green chilies, and perfectly cooked rice. Infused with a kick of Cajun seasoning and topped with a golden, bubbly layer of cheddar cheese, this oven-baked dish is the ultimate comfort food for seafood lovers. Perfect for family dinners or festive gatherings, this one-pan wonder is easy to prepare, bursting with vibrant flavors, and finished with fresh green onions and parsley for added freshness. Whether you're a seasoned fan of Cajun cuisine or trying something new, this crawfish casserole is guaranteed to impress!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 pound crawfish tails, cooked and peeled
- 1 10.5-ounce can cream of mushroom soup
- 1 10.5-ounce can cream of celery soup
- 1 10-ounce can diced tomatoes with green chilies
- 3 cups long-grain white rice, cooked
- 2 cups shredded cheddar cheese
- 1 tablespoon Cajun seasoning
- 0.5 teaspoons ground black pepper
- 2 green onions, chopped
- 2 tablespoons parsley, chopped (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and set aside.
In a large skillet, melt butter over medium heat. Add the diced onion, bell pepper, celery, and garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the crawfish tails and cook for an additional 2-3 minutes until heated through.
Add the cream of mushroom soup, cream of celery soup, and diced tomatoes with green chilies. Mix well to combine.
Stir in the cooked rice, 1 cup of shredded cheddar cheese, Cajun seasoning, and black pepper. Mix until everything is evenly incorporated.
Transfer the mixture to the prepared baking dish and spread it out evenly.
Top with the remaining 1 cup of shredded cheddar cheese.
Bake in the preheated oven for 30 minutes, or until the casserole is bubbly and the cheese on top is melted and golden.
Remove from the oven and let it cool slightly. Garnish with chopped green onions and parsley (if using) before serving.
Nutrition Facts
Calories |
3031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.5 g | 189% | |
| Saturated Fat | 83.5 g | 418% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 1010 mg | 337% | |
| Sodium | 6346 mg | 276% | |
| Total Carbohydrate | 264.2 g | 96% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 34.9 g | ||
| Protein | 167.9 g | 336% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 2515 mg | 193% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3832 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
