Louisiana Crawfish Pasta Casserole
Indulge in the bold flavors of the South with this Louisiana Crawfish Pasta Casserole, a comforting, crowd-pleasing dish perfect for dinner or any gathering. This creamy casserole layers tender penne pasta with succulent crawfish tails, sautéed aromatic vegetables, and a rich Cajun-spiced cheese sauce for a deliciously decadent meal. Topped with melty cheddar and Parmesan, every bite is bursting with savory goodness and just the right amount of spice. Ideal for fans of Cajun cuisine, this recipe combines the convenience of a baked pasta dish with the authentic zest of Louisiana flavors. Serve it hot, garnished with fresh green onions and parsley, for a dish that’s guaranteed to impress!
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Recipe Information
Ingredients
- 16 oz Penne pasta
- 4 tbsp Unsalted butter
- 1 medium Yellow onion, diced
- 1 medium Green bell pepper, diced
- 2 stalks Celery stalks, diced
- 4 cloves Garlic, minced
- 12 oz Crawfish tails (peeled and cooked)
- 2 tbsp Cajun seasoning
- 3 tbsp All-purpose flour
- 2 cups Heavy cream
- 1 cup Chicken broth
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 3 stalks Green onions, chopped
- 2 tbsp Fresh parsley, chopped (optional)
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 1 as needed Cooking spray
Instructions
Preheat your oven to 350°F (175°C). Spray a 9x13-inch baking dish with cooking spray and set aside.
Cook the penne pasta in a large pot of salted boiling water until al dente, following package instructions. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion, green bell pepper, and celery. Cook until softened, about 5–7 minutes.
Add the minced garlic to the skillet and sauté for an additional 1 minute until fragrant.
Stir in the crawfish tails and Cajun seasoning, cooking for 2–3 minutes to coat the crawfish in spices.
Sprinkle the flour over the crawfish mixture and stir to combine. Cook for 1–2 minutes to remove the raw flour taste.
Slowly whisk in the heavy cream and chicken broth. Bring the mixture to a simmer, stirring frequently, until it thickens to a creamy sauce consistency.
Remove the skillet from heat and stir in 1 1/2 cups of shredded cheddar cheese, 3/4 cup of grated Parmesan, salt, and black pepper. Mix until the cheese is melted and the sauce is smooth.
In a large mixing bowl, combine the cooked pasta and the crawfish cheese sauce. Mix until the pasta is evenly coated.
Pour the pasta mixture into the prepared baking dish, spreading it evenly.
Sprinkle the remaining cheddar cheese and Parmesan cheese over the top of the casserole.
Bake in the preheated oven for 25–30 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with chopped green onions and parsley before serving.
Nutrition Facts
Calories |
745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 897 mg | 39% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 2.7 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 479 mg | 37% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 395 mg | 8% | |
*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.
