Crawfish Casserole II

  • Yield : 10
  • Servings : 10
  • Prep Time : 20m
  • Cook Time : 45m
  • Ready In : 1:5 h
  • FavoriteLoadingAdd to Recipe Box

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.

Recipe Type: , ,


Loading Facebook Comments ...
Average Rating

(5 / 5)

5 5 2
Rate this recipe

2 people rated this recipe


about us    blog    contact us    cooking tips    heritage   
guestbook    privacy policy    recipes a-z    recipebox    register    submit a recipe!