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Crawfish Casserole
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Dineen Blaylock - Alexandria, LA


  • 1 lb (.5 kg). crawfish tails (fresh or frozen)
  • 1 can cream of mushroom soup
  • 1 medium onion, finely chopped
  • 1 bell pepper, finely chopped
  • 2 ribs celery, finely chopped
  • 1 can Rotel tomatoes, diced
  • 2 tbsp (30 ml). parsley
  • 1 stick margarine or butter
  • 4 oz (112 grm). or more shredded cheddar cheese
  • 1 package yellow rice (I prefer Mahatma)
  • In a medium-size bowl, mix the crawfish, soup and parsley; let sit.
  • Prepare yellow rice according to the directions on the package.
  • While rice it is cooking chop the onion, bell pepper and celery according to your taste.
  • Melt the margarine or butter in a skillet.
  • Place onion, bell pepper and celery into the skillet and saute until tender.
  • Add the can of Rotel tomatoes to the seasoning and simmer for about 5 to 10 minutes.
  • Once the rice is done, add the rice to the mixture in the skillet and stir together well.
  • In a large casserole dish (9 x 13 inch, at least), pour in the rice mixture and spread out evenly.
  • Spoon the crawfish and soup mixture over the top of the rice until you have evenly covered the rice.
  • Then, cover the top with cheese, the amount of cheese depends on your personal preference.
  • Bake at 350 degrees (175 C.) for about 30 to 40 minutes or until the cheese has melted and the casserole is bubbly.
This can be made with shrimp, but you need to use the small shrimp. If you like milder seasoning, you can substitute regular canned tomatoes for the Rotel.

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