OUT OF THIS WORLD CRAWFISH AND RICE CASSEROLE!
This stuff will knock your socks off! I've been meaning to post this receipe for a while. It does require a bit of chopping but once that is done you just mix it all together and throw it in the oven. If you have never tried crawfish then this is a great dish to start with! I buy my crawfish tails in the freezer section. They...
Provided by Leah Stacey
Categories Casseroles
Time 30m
Number Of Ingredients 14
Steps:
- 1. Cook the rice and set aside.
- 2. Saute' the celery, white onion, green pepper, and garlic in 3/4 cup (1 1/2 sticks of butter) in a sauce pan until tender.
- 3. Remove from the heat and add the cheddar cheese soup, cream of mushroom soup, salt, pepper and Tabasco sauce.
- 4. Stir in the parsley and green onions. Add the crawfish tails and rice and mix well.
- 5. Spoon into a greased or non-stick 9x13 baking dish.
- 6. Melt the remaining half a stick of butter in the microwave and pour over the 1 cup of panco crumbs in a bowl. When it is mixed well, spread over the top of casserole.
- 7. Bake uncovered in a preheated 350 degree oven for 25-30 minutes. *TIP: If you like your food with a bit more heat then feel free to add more Tabasco to your dish.
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.
DUMP AND BAKE SHRIMP AND RICE CASSEROLE
With just 10 minutes of prep, this Dump-and-Bake Shrimp and Rice Casserole is a delicious and easy dinner recipe for busy nights!
Provided by Blair Lonergan
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Spray a 1 ½ quart baking dish with cooking spray and set aside.
- In a large bowl, stir together condensed soup, bell pepper, onion, rice, Worcestershire sauce, mustard, pepper and shrimp. Transfer to the prepared baking dish.
- In a small bowl, combine breadcrumbs, melted butter, and Parmesan cheese.
- Sprinkle breadcrumb mixture over top of the casserole.
- Cover and bake for about 20 minutes. Remove the cover and continue baking (uncovered) for about 10 more minutes, or until shrimp are pink and breadcrumbs are golden brown.
Nutrition Facts : ServingSize 1 /3 of the casserole, Calories 352 kcal, Carbohydrate 45 g, Protein 22 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 205 mg, Sodium 1052 mg, Fiber 1 g, Sugar 2 g
SHRIMP AND RICE CASSEROLE
I've been making this delicious dish for more than 30 years, and it hasn't failed me once. It's fast to fix plus it always pleases family and friends.-Marcia Urschel, Webster, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the shrimp, rice, soup, mushrooms, cheese, 2 tablespoons butter, green pepper, onion, lemon juice, pepper, mustard and Worcestershire sauce., Transfer to a greased 1-1/2-qt. baking dish. Combine bread crumbs and remaining butter; sprinkle over top. Bake, uncovered, at 375° for 30-35 minutes or until lightly browned.
Nutrition Facts : Calories 333 calories, Fat 17g fat (10g saturated fat), Cholesterol 129mg cholesterol, Sodium 746mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 19g protein.
SHRIMP, CRAB, CRAWFISH, SAUSAGE, CORN AND DIRTY RICE CASSEROLE
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
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.
CAJUN CRAWFISH AND SHRIMP ÉTOUFFéE
An authentic Louisiana recipe with a rich and spicy fresh tomato-based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little time consuming but well worth it! Serve over steamed rice with hushpuppies and/or crackers on the side.
Provided by RHONDA35
Categories Etouffee
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
- Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
- Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.
Nutrition Facts : Calories 264.2 calories, Carbohydrate 9 g, Cholesterol 195.9 mg, Fat 14 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 2.3 g, Sodium 955.5 mg, Sugar 2.5 g
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