LOUISIANA CRAWFISH CASSEROLE
I cut this recipe out of a Baton Rouge newspaper about ten years ago. It's fantastic served with garlic bread.
Provided by mailbelle
Categories Crawfish
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 386, Fat 18.2, SaturatedFat 10, Cholesterol 102.1, Sodium 953.1, Carbohydrate 37, Fiber 1.3, Sugar 2.3, Protein 18.6
CRAWFISH CASSEROLE
As I stated in my introduction, I like all kinds of seafood. Shrimp being on the "expensive" side, I decided to use crawfish tails. I call them the "poor man's" shrimp. Add a salad and roll for a meal. This recipe is included in Sylvia Woods' cookbook, Sylvia's Family Soul Food Cookbook.
Provided by mightyro_cooking4u
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare oven to 350 degrees F. In a large skillet, heat the oil over medium-high heat. Add onion and cook, stirring, until the onion is transparent, for about 2 minutes. Add the bell peppers and scallion and cook, stirring, for about 2 minutes longer.
- In a large bowl, stir together the Miracle Whip, Worcestershire sauce, cayenne and black peppers. Stir in the crawfish tails, cooked onion and bell pepper mixture. Stir in the bread crumbs.
- Spoon the mixture into a 1-quart casserole dish. Bake for 30 minutes or until the mixture is bubbly. Sprinkle the cheese on top and bake for 5 minutes longer or until cheese has melted. Serve immediately.
Nutrition Facts : Calories 299.2, Fat 14.7, SaturatedFat 6.8, Cholesterol 150.9, Sodium 388.6, Carbohydrate 15.1, Fiber 1.5, Sugar 3, Protein 26.2
CRAWFISH CASSEROLE
This recipe is to die for. I bring it to covered dish dinners and there never a bit left. My sons request this when they drop by and take any leftovers home. As a personal preference, I use Louisiana crawfish, not the Chinese frozen. I do think there is a definite taste difference.
Provided by Sunshine Forever
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook yellow rice mix according to package directions. Spray skillet with Pam and saute seasoning mix.
- When seasoning mix is tender, add tomatoes and crawfish. Simmer this until rice is cooked.
- Remove cooked rice from heat and add mushroom soup to rice.
- Spray 13 x 9 casserole dish with Pam. Pour rice mixture into casserole dish. Fold crawfish mixture into rice. Top with Mexican cheese.
- Bake at 350 for 20-30 minute.
CRAWFISH BAKED SPAGHETTI
Steps:
- Bring a pot of water to a boil; add crawfish and boil until they turn bright red and claws are easily pulled off, 7 to 10 minutes. Peel and devein crawfish to yield about 1 pound.
- Bring a large pot of lightly salted water to a boil in the meantime. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Coat an 8x10-inch baking dish lightly with oil.
- Whisk cream of mushroom and chicken soups together in a medium saucepan with Cajun seasoning and garlic powder. Add 1 cup Cheddar cheese and continue whisking until cheese is melted and sauce is smooth and creamy.
- Mix spaghetti, tomatoes, and crawfish together in the prepared baking dish. Add the cheese sauce and mix thoroughly. Sprinkle top remaining Cheddar cheese and parsley.
- Bake in the preheated oven until cheese is melted and golden brown at the edges, about 35 minutes.
Nutrition Facts : Calories 409.2 calories, Carbohydrate 39.2 g, Cholesterol 123.4 mg, Fat 15.6 g, Fiber 1.9 g, Protein 26.1 g, SaturatedFat 7.4 g, Sodium 841.4 mg, Sugar 3.3 g
LOUISIANA CRAWFISH CASSEROLE RECIPE - (4.1/5)
Provided by pchesil
Number Of Ingredients 13
Steps:
- Mix all ingredients except cheeses and pour into a large greased casserole pan. Cover and bake at 350 degrees for 45 minutes. Uncover and sprinkle cheeses over casserole. Return to oven and bake for 15 minutes more.
LOW CARB CRAWFISH CASSEROLE
Make and share this Low Carb Crawfish Casserole recipe from Food.com.
Provided by allie.spindor
Categories Crawfish
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350˚F. Heat the oil in a large skillet over medium heat. Add the vegetables and the red pepper flakes and cook, stirring, until the onion is transparent.
- Remove skillet from heat. Stir in the crawfish tails, mayonnaise, and black pepper.
- Spoon mixture into a buttered 1 quart casserole dish. Bake about 30 minutes, or until bubbly. Top with shredded cheese and and bake 5 minutes more. Serve immediately.
CRAWFISH AND RICE CASSEROLE
You can combine the ingredients ahead, refrigerate the dish for a day, then pop it into the oven. Recipe is from Cooking Light magazine. Prep time does not include cooking time for wild rice and crawfish.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 cup onion and bell pepper; saute 5 minutes or until tender. Add crawfish, cheeses and soup. Cook over medium heat until cheese melts; stirring occasionally. Stir in wild rice and remaining ingredients. Spoon into a 13 x 9 inch baking dish coated with cooking spray. Bake at 350 degrees for 30 minutes.
Nutrition Facts : Calories 480.5, Fat 2.1, SaturatedFat 0.4, Cholesterol 121.3, Sodium 225.5, Carbohydrate 85.6, Fiber 5.3, Sugar 3.1, Protein 29.6
CRAWFISH CASSEROLE
Steps:
- Preheat the oven to 300°F. Lightly coat a 9 x 13-inch casserole dish with cooking spray.
- Melt the butter in a large sauté pan set over medium heat. Add the onion and cook for about 8 minutes. Add the crawfish, bell pepper, and green onions, and cook for 5 minutes. Add the mushrooms, parsley, garlic powder, cayenne, black pepper, and salt and cook for 5 minutes. Remove the pan from heat, add 2 cups of the bread crumbs and the egg, and stir well.
- Pour the mixture into the casserole dish and top with the remaining 1/2 cup bread crumbs. Bake for 25 minutes or until the casserole is set and the bread crumbs are golden brown.
CRAWFISH FETTUCCINE I
Steps:
- Melt the butter in a large skillet over medium heat. Cook onion, bell pepper, celery, and garlic in butter until onions are tender. Stir in flour, and cook for 5 to 10 minutes, stirring frequently. Stir in crawfish. Cover, and simmer for 15 to 20 minutes, stirring often.
- Stir in the processed cheese, half-and-half, Cajun seasonings, and cayenne pepper. Cover, and simmer for about 20 minutes, stirring occasionally.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Stir noodles into crawfish mixture; pour into prepared dish, and sprinkle with Parmesan cheese.
- Bake in a preheated oven for 20 minutes, or until hot and bubbly.
Nutrition Facts : Calories 489.8 calories, Carbohydrate 48.9 g, Cholesterol 121.5 mg, Fat 22.6 g, Fiber 2.8 g, Protein 24 g, SaturatedFat 13.1 g, Sodium 681.8 mg, Sugar 5.8 g
CRAWFISH CORNBREAD
A yummy Cajun twist on Mexican cornbread. Everyone can't quit talking about this recipe. It's sure to become a favorite.
Provided by JERKIE3
Categories Side Dish
Time 1h20m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Stir together cornmeal, baking soda, and salt in a large bowl. In another bowl, beat together the eggs, onion, green pepper, pimentos, vegetable oil, Cheddar cheese, cream-style corn, jalapeno pepper, crawfish tails, seasoned salt, cayenne pepper, and garlic powder until the mixture is well combined. Pour the crawfish mixture into the cornmeal mixture, and stir together. Pour the mixture into the prepared baking dish.
- Bake in the preheated oven until the cornbread is lightly golden brown, and a toothpick inserted into the center comes out clean, about 55 minutes. Allow to rest for about 10 minutes before serving.
Nutrition Facts : Calories 209.4 calories, Carbohydrate 18.6 g, Cholesterol 81.3 mg, Fat 10.8 g, Fiber 1.5 g, Protein 10.4 g, SaturatedFat 3.3 g, Sodium 533.8 mg, Sugar 2.6 g
CRAWFISH ETOUFFEE III
This recipe you can use with either shrimp or crawfish. My mom gave this to me about two years ago. My husband loves it. We are both from Louisiana.
Provided by Stacy Taylor
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- In a large saucepan on medium heat, saute onion until clear. Add tomato soup, mushroom soup, and canned tomatoes. Simmer for 15 minutes.
- Place the crawfish into the pan and simmer for 25 minutes.
Nutrition Facts : Calories 165.5 calories, Carbohydrate 13.7 g, Cholesterol 117.9 mg, Fat 4.9 g, Fiber 0.9 g, Protein 17.1 g, SaturatedFat 1 g, Sodium 880.5 mg, Sugar 5.1 g
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