Donna's Crawfish and Crabmeat Casserole

10 servings Prep: 20 m Cook: 25 m Total: 45 m Intermediate
5.0/5 (1)
I made this recipe up off the top of my head one day. I guess I was bored. I am still trying different ways to cook it. You can add shrimp if you like and the recipe easily doubles. Play around with it. This is by far not a healthy diet meal, but oh so good with crawfish, crabmeat, and plenty of cheese.

Ingredients

10 servings
  • 1 (6 oz) package clean crabmeat
  • 1 pound crawfish tails
  • 1 can mushroom soup
  • 1 onion, chopped
  • 1 small bell pepper, chopped
  • 1 small to medium tomato, diced and seeded
  • 2 tbsp butter
  • 1 (6 oz) can mushrooms
  • 1 cup grated cheeses (half cheddar and half mozzarella)
  • Jalapeno peppers, salt and pepper to taste
  • 1/2 large package of elbow macaroni or egg noodles
  • Pam spray
  • Crushed saltines

Step-by-Step Instructions

  1. Heat oven to 350 degrees.
  2. Boil pasta according to package, drain and set aside.
  3. Sauté onions, bell peppers, mushrooms and tomato over medium to low heat in the butter.
  4. Add crawfish and crabmeat to the sautéed vegetables. Cook five to ten minutes, stirring often to prevent the mixture from sticking to the bottom of the pan.
  5. Add the mushroom soup, jalapenos and one half of the cheese mixture. Add the salt, pepper and seasonings of your choice. Add in the boiled pasta and stir.
  6. Spray a glass 2 quart bowl or 9x13 pan with cooking spray. Pour the mixture in the pan. Bake for 15-20 minutes.
  7. Add the crushed crackers on top and the remainder of the cheese on top of crushed crackers. Cook an additional 5 minutes or until the cheese is melted.

Common Problems and Solutions

Q: Can I use frozen seafood?

A: Yes, just make sure to thaw crawfish and crabmeat completely and drain well before using to avoid excess moisture in the casserole.

Q: Why is my casserole watery?

A: Make sure to drain the pasta completely and squeeze excess liquid from the crabmeat. The tomatoes should also be seeded to remove extra moisture.

Q: Can I make this ahead?

A: Absolutely. Assemble the casserole, cover and refrigerate up to 24 hours. Add 5-10 minutes to the baking time if cooking from cold.

Tips and Techniques

Don’t skip sautéing the vegetables with the seafood before adding the soup—this step develops flavor and helps cook off excess moisture. You can substitute cream of celery or cream of shrimp soup for the mushroom soup for a different flavor profile.

Ingredient Substitutions

  • crawfish tails: extra shrimp or more crabmeat
  • mushroom soup: cream of celery or cream of shrimp soup
  • elbow macaroni: egg noodles, shells, or rotini

Equipment Needed

  • Large pot for boiling pasta
  • Large skillet or sauté pan
  • 9x13 inch baking dish or 2-quart casserole
  • Wooden spoon for stirring

Historical Context

Seafood casseroles became popular in South Louisiana as a way to stretch precious crawfish and crabmeat to feed a crowd, especially when combined with pasta and cheese. This homestyle approach reflects the Cajun tradition of creative, adaptable cooking.