Crawfish Casserole Recipe #247700
This recipe is to die for. I bring it to covered dish dinners and there never a bit left. My sons request this when they drop by and take any leftovers home. As a personal preference, I use Louisiana crawfish, not the Chinese frozen. I do think there is a definite taste difference.
1 hour | 15 min prep
SERVES 6
- 1 (10 ounce) package frozen seasoning, blend
- 1 lb crawfish tail
- 1 (8 ounce) box zatarain's yellow rice mix
- 1 (10 ounce) can Ro-Tel tomatoes
- 1 (10 ounce) can condensed golden mushroom soup
- 1 (8 ounce) package Mexican blend cheese, shredded
- Cook yellow rice mix according to package directions. Spray skillet with Pam and saute seasoning mix.
- When seasoning mix is tender, add tomatoes and crawfish. Simmer this until rice is cooked.
- Remove cooked rice from heat and add mushroom soup to rice.
- Spray 13 x 9 casserole dish with Pam. Pour rice mixture into casserole dish. Fold crawfish mixture into rice. Top with Mexican cheese.
- Bake at 350 for 20-30 minute.
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5 stars