Oven Crawfish Rice Dressing Casserole
Ingredients
- 1 lb to 1 1/2 lb ground beef (chuck preferred)
- 1 (10 oz) can cream of mushroom soup - undiluted
- 1 (101/2 oz) can French onion soup
- 1 (6 oz) can mushroom steak sauce
- 1/2 cup celery, chopped
- ½ cup bell pepper, chopped
- ½ cup green onions, chopped
- ½ cup parsley, chopped
- 1 (4 oz) jar pimento, drained
- 1 cup raw rice
- 1 lb crawfish or shrimp
- 2 tbsp oil
- Cajun seasonings or Salt and pepper to taste
- 1/2 to 1 pound Jimmy Dean pork sausage
- Garlic powder to taste (optional)
- Onion powder to taste (optional)
Step-by-Step Instructions
- Preheat oven to 350 degrees F.
- In large skillet, heat oil over medium-high heat. Add the ground beef, pork sausage, and chopped vegetables (celery, bell pepper, green onions, and parsley). Cook until meat is browned, about 10-12 minutes, breaking up the meat as it cooks. Drain excess oil.
- Add crawfish or shrimp to the skillet and stir to combine. Remove from heat.
- In a large casserole dish, combine the cream of mushroom soup, French onion soup, mushroom steak sauce, pimento, and raw rice. Add the cooked meat and vegetable mixture. Season with Cajun seasoning, and optionally garlic powder and onion powder, and salt and pepper to taste; remember the soups already have a substantial amount of salt, so taste before adding more.
- Cover the casserole dish tightly with lid or aluminum foil and bake in preheated oven for 1 hour. Check if rice is done—it should be tender and have absorbed the liquid. If not done, recover and cook 10 more minutes. Let rest 5 minutes before serving.
- Maw-Maw’s favorite combination: Use 2 pounds chuck, 1 pound Jimmy Dean pork sausage, 1 pound shrimp or crawfish, and 1 cup chopped onion. Add garlic powder and onion powder in addition to the Cajun seasoning. Follow the recipe for the rest of the ingredients.
Common Problems and Solutions
Q: Why is my rice still crunchy after an hour?
A: Make sure your casserole dish is covered tightly so steam doesn't escape. The rice cooks in the liquid from the soups, so if it's evaporating, the rice won't cook properly. Also check that your oven temperature is accurate—if it's running cool, the rice will take longer.
Q: Can I use cooked rice instead of raw rice?
A: No, this recipe is designed for raw rice that cooks in the oven. The raw rice absorbs all the flavors from the soups and meat drippings. If you use cooked rice, it will become mushy and the dish will be too watery.
Tips and Techniques
Don’t skip draining the excess oil after browning the meat—too much grease will make the dressing heavy. If using frozen crawfish or shrimp, thaw and drain them well before adding to avoid excess water in the dish.
Ingredient Substitutions
- crawfish or shrimp: chicken pieces or more ground meat
- cream of mushroom soup: cream of chicken or cream of celery soup
- Jimmy Dean pork sausage: andouille sausage or breakfast sausage
Equipment Needed
- Large skillet for browning meat
- Large casserole dish with lid (or use aluminum foil)
- Wooden spoon for breaking up meat
Historical Context
Rice dressing is a Cajun staple that’s similar to dirty rice but typically includes more liquid and is often baked. It’s a common holiday side dish that becomes a main course when loaded with seafood and meat like Maw-Maw does here.
