Best 8 Crawfish Louisiana Style Casserole Recipes
**Crawfish Louisiana Style Casserole: A Symphony of Flavors**
Louisiana, the heart of Cajun and Creole cuisine, has a rich culinary history that boasts a plethora of flavorful dishes. Among these, the Crawfish Louisiana Style Casserole stands out as a delectable seafood sensation that captures the essence of Louisiana's vibrant culinary heritage. This delectable casserole combines the succulent taste of crawfish, the "mini lobsters" of the swamps, with a symphony of aromatic spices, vegetables, and a creamy, rich sauce. Served over fluffy rice or pasta, this dish tantalizes taste buds with its harmonious blend of flavors and textures.
**Recipes to Explore:**
1. **Classic Crawfish Louisiana Style Casserole:** Experience the authentic flavors of Louisiana with this traditional recipe. Succulent crawfish, the star of the show, are enveloped in a velvety sauce made from the holy trinity of Cajun cooking: onions, celery, and bell peppers. A medley of spices, including cayenne pepper, paprika, and garlic powder, infuses the dish with a vibrant kick.
2. **Creamy Crawfish Louisiana Style Casserole:** Indulge in a luscious and creamy version of this classic casserole. A combination of heavy cream, cream cheese, and sour cream creates a velvety sauce that gently embraces the crawfish and vegetables. A touch of white wine adds a subtle depth of flavor, while a sprinkling of fresh herbs, such as parsley and chives, provides a refreshing finish.
3. **Seafood Medley Louisiana Style Casserole:** Elevate your casserole game by incorporating a variety of seafood treasures. Shrimp, mussels, and clams join forces with crawfish in a flavorful seafood extravaganza. The briny sweetness of the seafood harmonizes beautifully with the spicy notes of the sauce, creating a symphony of flavors that dances on the palate.
4. **Crawfish Étouffée Casserole:** Experience the best of both worlds with this hybrid dish that combines the richness of an étouffée with the convenience of a casserole. A roux, the cornerstone of Cajun cooking, forms the base of the sauce, providing a nutty and earthy flavor. The addition of tomatoes and okra adds a vibrant texture and tangy sweetness, while the crawfish add a succulent and protein-packed element.
5. **Crawfish and Cornbread Casserole:** Treat yourself to a hearty and comforting casserole that brings together two Southern staples: crawfish and cornbread. Sweet cornbread crumbs provide a crispy and flavorful topping that perfectly complements the tender crawfish and savory sauce. A sprinkle of cheese adds an extra layer of richness and gooeyness, making this casserole an irresistible crowd-pleaser.
LOUISIANA CRAWFISH CASSEROLE RECIPE - (4.1/5)
Provided by pchesil
Number Of Ingredients 13
Steps:
- Mix all ingredients except cheeses and pour into a large greased casserole pan. Cover and bake at 350 degrees for 45 minutes. Uncover and sprinkle cheeses over casserole. Return to oven and bake for 15 minutes more.
CRAWFISH LOUISIANA STYLE CASSEROLE
I have always been one who have Loved Cooking any types of Food, If I get a taste for something, look out I have invented something new to munch on.
Provided by Yvette Daniels
Categories Casseroles
Time 1h20m
Number Of Ingredients 9
Steps:
- 1. Rinse crawfish tails good, boil your pasta for 3-5 minutes(don't overcook pasta will continue to cook once sauce is added)Saute in pan margarine and chopped green onions,add jar of roasted garlic & parmasan sauce plus 1 jar of milk & half of the cheese sauce,add your favorite seasoning to taste mines(garlic powder, onion powder, red pepper flakes, Tony's Chachere's creole seasonings) can of mushroon soup stir together making sure sauce doesn't stick, add crawfish tails cook for about 15minutes.
- 2. In Casserole Dish add strained Pasta(this dish can go with any pasta)add Crawfish sauce to pasta mixing well together in dish.Sprinkle Parmesan Cheese on the topof casserole allow to bake 20minutes.
LOUISIANA CRAWFISH (OR SHRIMP) CASSEROLE
This is so easy to put together and tastes like you've spent hours preparing it. Shrimp, Crab, Crawfish, or a combination of all three can be used to make this an awesome Cajun Seafood Casserole. C'est bon!
Provided by Donna Graffagnino
Categories Seafood
Time 1h
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 375 F. In heavy pot saute diced onions, celery and bell pepper in butter for about 10 minutes.
- 2. Stir in soup and minced garlic and remove from heat. Add crawfish, (or shrimp), rice, green onions, parsley and liquid crab boil and mix well. Taste and adjust seasonings as needed.
- 3. Pour mixture in a buttered casserole dish. For breadcrumb topping, mix melted butter and breadcrumbs together until all butter is absorbed. Lightly sprinkle over seafood mixture, not too heavy. If not using breadcrumbs, top with grated cheese of your choice if desired.
- 4. Bake for 30 minutes. If casserole has been refrigerated, bake for 50 minutes. If frozen back for 1 hour 15 minutes covered with foil and remove foil the last 30 minutes. When cheese is nice and golden and casserole is hot and bubbly then it's done. Freezes well. Recipe can be doubled. Cream of Shrimp is mild and very good in this casserole. Cream of mushroom or celery is a little stronger but still has a good flavor. If you like mushrooms or rotel or diced tomatoes, feel free to add them.
LOUISIANA CRAWFISH CASSEROLE RECIPE - (4.5/5)
Provided by terryjo
Number Of Ingredients 12
Steps:
- Mix all ingredients except cheeses in greased casserole dish or Dutch Oven, cover and bake at 350 degrees for 45 minutes. Uncover, sprinkle with cheese and cook for 15 more minutes.
LOUISIANA CRAWFISH CASSEROLE
I cut this recipe out of a Baton Rouge newspaper about ten years ago. It's fantastic served with garlic bread.
Provided by mailbelle
Categories Crawfish
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix all ingredients except cheeses and pour into a large greased casserole.
- Cover and bake at 350 degrees for 45 minutes.
- Uncover and sprinkle cheeses over casserole.
- Return to oven and bake for 15 minutes more.
Nutrition Facts : Calories 386, Fat 18.2, SaturatedFat 10, Cholesterol 102.1, Sodium 953.1, Carbohydrate 37, Fiber 1.3, Sugar 2.3, Protein 18.6
CRAWFISH CASSEROLE
Steps:
- Preheat the oven to 300°F. Lightly coat a 9 x 13-inch casserole dish with cooking spray.
- Melt the butter in a large sauté pan set over medium heat. Add the onion and cook for about 8 minutes. Add the crawfish, bell pepper, and green onions, and cook for 5 minutes. Add the mushrooms, parsley, garlic powder, cayenne, black pepper, and salt and cook for 5 minutes. Remove the pan from heat, add 2 cups of the bread crumbs and the egg, and stir well.
- Pour the mixture into the casserole dish and top with the remaining 1/2 cup bread crumbs. Bake for 25 minutes or until the casserole is set and the bread crumbs are golden brown.
LOUISIANA CRAWFISH PASTA CASSEROLE
A favorite casserole that is popular in Louisiana. I saw it many times when I was living Louisiana and got this recipe from a friend there. It's easy to make, too!
Provided by pavut
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in pan, cook vegetables until tender. Add milk, can of tomatos, can of soup, and crawfish, and bring to a boil. Simmer about 15 minutes.
- Remove from heat and melt velveeta cheese into mixture. (works better if cheese is in chunks).
- Mix in cooked pasta, and place all in baking dish. You can put cheddar cheese and/or breadcrumbs on top, or leave it plain.
- Bake in oven at 350° for 25 minutes or until done.
LOUISIANA CRAWFISH ETOUFFEE
Here in Louisiana, there's nothing better than this classic during crawfish season. This recipe is easy and can be substituted with shrimp when crawfish are out of season. Even better when served with hot garlic French bread! Start cooking the rice first since this is a quick and easy dish.
Provided by Bonnie Lang Turnage-Mortgage O
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Combine the rice and 6 cups water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.
- While the rice is cooking, melt the butter in a large skillet over medium heat. Add the onion, and saute until transparent. Stir in the garlic, and cook for a minute. Stir in the flour until well blended. Gradually stir in the tomato sauce and remaining 1 cup water, then add the crawfish tails and bring to a simmer. Add the green onions and season with salt, pepper, and Cajun seasoning. Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough. Serve over hot cooked rice.
Nutrition Facts : Calories 636.1 calories, Carbohydrate 82.7 g, Cholesterol 142 mg, Fat 24.6 g, Fiber 2.4 g, Protein 19.4 g, SaturatedFat 14.9 g, Sodium 635.2 mg, Sugar 1.8 g
Tips:
- To save time, use pre-cooked crawfish tails. You can find them in the freezer section of most grocery stores.
- If you are using fresh crawfish, be sure to clean them thoroughly before cooking. Remove the heads, tails, and intestines, and rinse the bodies well under cold water.
- For a more flavorful casserole, use a variety of vegetables, such as onions, celery, bell peppers, and corn. You can also add other ingredients, such as mushrooms, shrimp, or crab.
- Be sure to season the casserole well with salt, pepper, and cayenne pepper. You can also add other spices, such as garlic powder, onion powder, or paprika, to taste.
- Bake the casserole until the cheese is melted and bubbly and the vegetables are tender. This usually takes about 30 minutes.
Conclusion:
Crawfish Louisiana-Style Casserole is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover crawfish, and it is also a popular dish to serve at parties and potlucks. With its creamy sauce, tender crawfish, and flavorful vegetables, this casserole is sure to be a hit with everyone who tries it.
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