Awesome Crawfish Casserole
Ingredients
6
servings
- 2 pounds peeled crawfish tails or shrimp
- 1 can cream of mushroom soup
- 1 can French onion soup
- 1 can Rotel Tomatoes w/mild chilies
- 1 stick butter
- 1 cup cooked rice
- 1 cup grated Monterey Jack Cheese
- Garlic to taste
Step-by-Step Instructions
- Preheat oven to 350°F.
- Melt butter. Lightly brush bottom of a 13x9 baking pan with butter.
- Mix all remaining ingredients in pan and bake for 20-30 minutes, or until cheese is melted and bubbly.
Common Problems and Solutions
Q: Can I use frozen crawfish tails?
A: Yes, just thaw them completely and drain well before mixing. Excess water will make the casserole watery.
Q: My casserole seems too soupy. What happened?
A: Make sure your rice is cooked and cooled before adding, and drain any excess liquid from the crawfish tails. You can also let it bake an extra 5-10 minutes uncovered to evaporate moisture.
Tips and Techniques
If you’re peeling fresh crawfish yourself, save the fat from the heads and add it to the casserole for extra flavor. You can also top with extra cheese during the last 5 minutes of baking for a golden, bubbly crust.
Ingredient Substitutions
- crawfish tails: peeled shrimp or lump crab meat
- Monterey Jack cheese: sharp cheddar or pepper jack
- French onion soup: cream of celery soup or additional cream of mushroom
Equipment Needed
- 13x9 inch baking pan
- mixing bowl
Historical Context
Casseroles became popular in Louisiana home cooking in the mid-20th century as a way to stretch expensive seafood like crawfish while still delivering that authentic Louisiana flavor.
