Crawfish Casserole II

  • Yield : 10
  • Servings : 10
  • Prep Time : 20m
  • Cook Time : 45m
  • Ready In : 1:5 h
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Congrats to the newlyweds, and authors of this recipe, Jessie and Jeremy Watson. The recipe is being posted as this is one of Jeremy’s favorite from his mother-in-law’s recipes.


  • 1/2 cup butter or margarine
  • 1 1/2 cup onion chopped
  • 1/2 cup bell pepper chopped
  • 1 can cream of shrimp or cream of mushroom soup
  • 1 can cheddar cheese soup
  • 2 pounds crawfish tails
  • 3 cups cooked rice
  • 2 teaspoon Cajun seasoning for crawfish


Step 1

Prepare and cook the 3 cups rice and set aside.

Step 2

In a medium saucepan, sauté onion and bell pepper in butter until transparent. .

Step 3

1/2 cup chopped celery may be added and sauteed with onion and bell pepper

Step 4

Add soup and blend well until heated through

Step 5

Season crawfish to taste with favorite seasoning. Season All or a combination of salt, black pepper, red pepper

Step 6

Add crawfish to the mixture and let simmer 20 minute

Step 7

Combine with cooked rice in large casserole, cover and bake at 350 degrees for 30 minutes

Step 8

Optional -Top casserole with one cup shredded cheese in last 10 minutes of baking

Step 9


Editor's Note: 1 can cream of shrimp maybe interchanged with of the cream of mushroom and shrimp in lieu of the crawfish or use one pound shrimp and one pound crawfish.

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