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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Crawfish Casserole Recipe

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This recipe for Crawfish Casserole is from Research Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ c. butter
1 bell pepper (diced fine)
3 tbsp. garlic, minced
½ c. parsley, chopped
1 lb. crawfish tails
½ tsp. thyme
1 ½ tbsp. Tony Chachere salt
paprika
1 ½ c. onion, chopped fine
1 c. celery, chopped fine
½ c. green onion tops, chipped
1 can Cream of Mushroom soup
1 small can chopped mushrooms (optional)
2 c. cooked rice
bread crumbs
salt and pepper to taste
Directions:
Directions:
Sauté onion, pepper, celery and garlic in butter till tender (about 10 minutes.) Add onion tops, parsley, soup, 1 soup can of water, crawfish tails, mushrooms, Tony Chachere, salt and pepper. Let cook till it gets good and hot. Add rice, salt and pepper. Cook 15 minutes longer. Put in a 9”x13” casserole, dot with butter and sprinkle with bread crumbs and paprika. Cover and bake at 375 for 35 minutes.

Serves 6-8 easily. This casserole freezes well and is better the 2nd day after it’s made!
Personal Notes:
Personal Notes:
From an old friend who was born and raised in Baton Rouge – where they know how to treat crawfish right!

 

 

 

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