Crawfish Casserole II
Ingredients
- 1/2 cup butter or margarine
- 1 1/2 cup onion chopped
- 1/2 cup bell pepper chopped
- 1/2 cup celery chopped (optional)
- 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
- 1 cup shredded cheese (optional, for topping)
Step-by-Step Instructions
- Prepare and cook the 3 cups rice and set aside.
- In a medium saucepan, sauté onion, bell pepper, and celery (if using) in butter over medium heat until transparent, about 8-10 minutes.
- Add both cans of soup and blend well until heated through, about 5 minutes.
- Season crawfish to taste with your favorite Cajun seasoning, Season All, or a combination of salt, black pepper, and red pepper.
- Add seasoned crawfish to the soup mixture and let simmer 20 minutes, stirring occasionally.
- Combine the crawfish mixture with cooked rice in a large casserole dish, cover with foil, and bake at 350°F for 30 minutes.
- Optional: Top casserole with one cup shredded cheese in the last 10 minutes of baking. Remove foil before adding cheese.
Common Problems and Solutions
Q: Can I use frozen crawfish tails?
A: Yes, frozen crawfish tails work perfectly. Thaw them first and drain well to remove excess water before seasoning and adding to the soup mixture.
Q: The casserole seems watery after baking. What happened?
A: This usually happens if the crawfish tails weren't drained well after thawing, or if the soup mixture wasn't simmered long enough before combining with rice. Make sure to simmer the crawfish-soup mixture for the full 20 minutes to reduce excess liquid.
Q: Can I make this ahead of time?
A: Absolutely! Assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking. Add 10-15 minutes to the baking time if starting from cold.
Tips and Techniques
For extra flavor, season the rice while cooking with a bit of chicken bouillon or cook it in chicken stock instead of water. You can also add a pinch of cayenne pepper to the soup mixture if you prefer more heat.
Ingredient Substitutions
- crawfish tails: shrimp (peeled and deveined) or a combination of 1 pound crawfish and 1 pound shrimp
- cream of shrimp soup: cream of mushroom soup or cream of celery soup
- cheddar cheese soup: 1 can cream of chicken soup plus 1 cup shredded cheddar cheese
- butter: margarine or vegetable oil
Equipment Needed
- Medium saucepan
- Large casserole dish (9x13 or similar)
- Aluminum foil
Historical Context
Crawfish casseroles became popular in Louisiana in the mid-20th century as crawfish farming made the once-seasonal delicacy available year-round. This style of recipe represents the blend of traditional Cajun ingredients with convenient modern shortcuts.
