Best 3 Crawfish Rice Casserole Recipes

Tantalize your taste buds with a delectable journey into the realm of Cajun flavors. Crawfish Rice Casserole, a signature dish of Southern Louisiana, awaits you with its captivating blend of succulent crawfish, aromatic rice, and a symphony of Creole spices. Dive into the depths of this culinary masterpiece, where tender crawfish meat dances harmoniously with fluffy rice, enveloped in a rich, savory sauce that bursts with every bite. Elevate your culinary skills with our carefully curated collection of recipes, each offering unique twists and tantalizing variations on this classic dish. From the traditional Crawfish Etouffee Casserole to the innovative Crawfish and Sausage Jambalaya Casserole, these recipes cater to every palate, promising an unforgettable feast.

Let's cook with our recipes!

SHRIMP, CRAB, CRAWFISH, SAUSAGE, CORN AND DIRTY RICE CASSEROLE

Shrimp, Crab, Crawfish, Sausage, Corn and Dirty Rice Casserole image

Make and share this Shrimp, Crab, Crawfish, Sausage, Corn and Dirty Rice Casserole recipe from Food.com.

Provided by TxGriffLover

Categories One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

4 tablespoons unsalted butter
1 lb smoked sausage, finely diced
1 lb medium shrimp, peeled, deveined and chopped
1/2 cup bell pepper, chopped
3 3/4 cups water
1 (12 ounce) package dirty rice mix (low sodium)
1 (14 ounce) can shoe peg corn, undrained
1 (10 ounce) can cream of shrimp soup
1 bunch green onion, sliced
2 (10 ounce) jars mushrooms, undrained
1 -2 teaspoon Kitchen Bouquet, as desired for color
1 lb claw crabmeat, picked clean for shells
1 lb crawfish tail

Steps:

First melt the butter in a Dutch oven over medium heat. Drop in the smoked sausage and cook until slightly browned. Stir in the shrimp and cook until they turn pink, about 3 minutes. Do not overcook the shrimp. Toss in the bell pepper and cook another 3 minutes until tender.
Pour the water into the pot, stir everything and bring to a boil. Whisk in the dirty rice mix and return to a boil. When everything is fully combined, stir in the corn, shrimp soup, green onions, mushrooms and Kitchen Bouquet.
At this stage, reduce the heat to low, cover the pot tightly, and simmer for about 25 minutes or until almost all of the liquid is evaporated.
Fold in the crab meat and crawfish tails. Cover the pot, remove from the burner and let stand for about 5 minutes. Fluff the rice with a fork before serving.

CRAWFISH RICE CASSEROLE

Crawfish Rice Casserole image

Got this recipe from a very good friend of mine. This make a large casserole, so I like to make it when all of my family get together. Great for pot luck dinners at church.

Provided by Rose Prieto

Categories Seafood

Time 1h5m

Number Of Ingredients 9

Ingredients

10 oz pkg of yellow rice mix
1 small bell pepper
1 large onion
1 stick butter or margarine
1 lb pkg crawfish tails - some come in 12 oz pkg - frozen
1 can(s) diced rotel tomatoes - hot or mild (i use mild because my grandkids also love this dish) make sure they are drained
1 can(s) cream of mushroom soup
2 or 3 Tbsp tony's seasoning depends on how spicy you want it. i use about 2-21/2 (or any cajun seasoning)
1/4-1/2 c cheddar cheese

Steps:

1. Cook rice according to package directions. Set aside
2. Melt butter in large skillet. Add finely chopped onion and bell pepper. Cook until soft.
3. Add crawfish tails and Tony's seasoning. Cook about 3 minutes. Add Rotel tomatores (make sure they are drained, the heat is in the liquid) and cream of mushroom soup. Mix well.
4. Combine with cooked rice and put into large casserole dish 9x13 (Spray with Pam to make it easy to clean)
5. Bake covered at 350 for approximately 20-30 minutes. Top with a sprinkle of cheddar cheese and bake uncovered about 5 more minutes

CRAWFISH AND RICE CASSEROLE

Crawfish and Rice Casserole image

From Holly Clegg's Trim and Terrific Cookbook. Filling and tasty casserole that can be froze ahead of time. OAMC recipe. Recipe says that cooked shrimp can be substituted and wild rice can be used instead of regular rice.

Provided by Watkinslady30

Categories Rice

Time 1h

Yield 12-14 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 large onions, chopped
2 large green bell peppers, seeded and chopped
2 lbs crawfish tails, rinsed and drained
8 ounces fat free cream cheese, cubed
10 3/4 ounces 98% fat-free cream of mushroom soup
4 ounces Velveeta reduced fat cheese product, cubed
6 cups cooked rice
2 bunches green onions, chopped
1 teaspoon garlic, minced
1/4 teaspoon cayenne pepper
white pepper, dash of

Steps:

Preheat oven to 350°F Coat a 2 or 3 quart casserole dish with nonstick cooking spray.
In a large nonstick skillet, heat olive oil over medium heat, and saute the onion and pepper until tender, about 5 minutes.
Add the crawfish tails and cream cheese, cooking until the cream cheese is creamy.
Add the cream of mushroom soup and cheese spread, cooked rice, green onions, garlic, cayenne pepper, and white pepper.
Transfer the mixture to the prepared dish coated with nonstick cooking spray.
Bake uncovered, for 30 minutes, or until well heated. Serve.

Nutrition Facts : Calories 256.9, Fat 4.5, SaturatedFat 1.4, Cholesterol 86.3, Sodium 302.8, Carbohydrate 34.1, Fiber 1.6, Sugar 3.1, Protein 18.8

Tips:

Use fresh crawfish. Fresh crawfish has a more delicate flavor and texture than frozen crawfish.
If using frozen crawfish, thaw them overnight in the refrigerator. Do not thaw them in the microwave or at room temperature, as this can cause them to become tough and rubbery.
Rinse the crawfish thoroughly before cooking. This will help to remove any dirt or debris.
Season the crawfish well. A good Cajun seasoning blend is a great way to add flavor to the crawfish.
Cook the crawfish until they are just cooked through. Overcooking will make them tough and rubbery.
Serve the crawfish immediately. Crawfish are best enjoyed hot and fresh.

Conclusion:

Crawfish rice 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 can also be made with frozen crawfish. With its creamy, cheesy sauce and flavorful crawfish, this casserole is sure to be a hit with everyone who tries it.