Crawfish Casserole | Crawfish | Ms. Lucy (2003)
Ms. Lucy shows how to make delicious Crawfish Casserole.
Creamy Crawfish Potatoes
Hey Easy Bakers,
I hope you try this recipe and let me know what you think.
1 cup butter
1 sweet onion
4-5 garlic, minced
1/2 cup flour
3 cups chicken broth
8 oz cream cheese or 1 c heavy cream
(2) 12oz bags crawfish
1 1/2 Tbs creole seasoning
Onion powder, garlic powder, sweet paprika, to taste
8 large Russet potatoes
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Low Carb Cajun Crawfish Zoodle Casserole | Easy Keto Recipe
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Cajun Crawfish & Rice Casserole
Thanks for visiting Larry Under Pressure!! This dish, Cajun Crawfish and Rice Casserole is one of my very favorites. When I have company over and fix this, it is always a big hit. It's easy, relatively inexpensive ingredients and fun to eat!!
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CAJUN CRAWFISH AND RICE CASSEROLE
Recipe:
Ingredients:
1 Pound Crawfish Tales
1 Cup Rice (yellow preferred)
1 Bell Pepper Chopped
1/2 Onion Chopped
1/2 Cup Celery Chopped
(Frozen vegetable trinity can and is easily substituted for the three vegetables above)
1 Can Rotel (drained)
1 Can Cream of Shrimp, mushroom or celery soup. Your choice..
1/2 Stick Salted Butter
1 Tablespoon Cajun Seasoning
8 oz. Shredded Cheddar Cheese
Directions:
Cook the rice in the pressure cooker. Add rice and 1 2/3 cups water to the pot. Put the pressure lid on and close the valve to the pressure setting. Adjust the pot to HIGH pressure for 12 minutes and press start. Once the pot finishes, allow it to natural release for an additional 12 minutes. At the end of this 12 minutes, release any remaining pressure in the pot. Now remove the rice and line the bottom of a pan or dish with it. Set aside for now. Remove the pot from the Foodi, rinse it out and place it back in the unit.
Turn the pot to high sear/sauté and melt the butter in the bottom. Once melted, add the veggies and sauté until soft and well cooked (approximately 10 minutes). After trio vegetables are cooked, add the drained Rotel tomatoes with chilis and cook for another 5 minutes stirring often. Next, add the soup and cook for another 3 minutes until well blended.
Add Crawfish, Cajun seasoning, salt, pepper and any other seasonings you like and reduce the heat to medium/high. Cook, while stirring, for an additional 3 minutes.
Spoon the crawfish mixture out of the Foodi over the rice which is already in a pan. Cover with a layer of shreaded cheese and bake at 300 for 20 minutes or until the cheese is browned.
Great served with salad or coleslaw and maybe some fried okra.
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Crawfish & Rice Casserole
Crawfish & Rice Casserole
My friend’s sweet daughter inspired me to come up with some “home cooking” recently. It turns out that this dish was so well liked, I was asked to please write down the recipe. There are as many versions of crawfish casseroles as there are of gumbos, but this is what I put together this time. I thought you folks may have a reason to try this over the next few days, so I’m sharing. I must admit, it was really good. And I am indeed my own worst critic ????
Ingredients:
Cajun trinity: bell pepper, onions, celery (I used a 24 oz bag of frozen seasoning blend this time)
Oil to sauté trinity
Pam, butter, or oil to grease a 9x13 inch baking pan
12 to 16 oz of Louisiana crawfish tails (or you can substitute shrimp)
1 (10 3/4 ounce) can French onion soup
1 (10 3/4 ounce) can cream of shrimp soup (substitute: cream of chicken or cream of mushroom if shrimp unavailable)
1 (10 ounce) can Rotel tomatoes & chilies
1 1/2 cups uncooked rice
1/3 to 1/2 cup butter, melted
1 TBS Cajun seasoning (any brand)
salt and pepper to taste
1/2 cup grated monterey jack cheese
1 cup grated cheddar cheese
Directions:
First, using a bit of oil in a heavy skillet, sauté your trinity (seasoning blend) until all the water has boiled off and it sizzles gently while stirring. Get these vegetables cooked until tender and the onions become somewhat translucent.
Now, mix the sautéed trinity and all the rest of the ingredients (except for the cheeses) together thoroughly in the greased 9 x 13 inch pan and spread it all out evenly. Cover the pan tightly with aluminum foil and place in a preheated, 350 degree oven for 45 minutes.
After 45 minutes, remove from oven, sprinkle the cheeses evenly across the top of the other ingredients, cover again tightly with the foil, and bake for another 15 minutes in the 350 degree oven.
Time to eat ????
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BEST CRAWFISH PIE | AUTHENTIC LOUISIANA COOKING | RECIPE INCLUDED
This video is about how to make an Authentic Crawfish Pie.
This is The Best Crawfish Pie I ever had and I'm proud to say I made it!
If you like Crawfish Pie, You'll like this recipe.
I found after some research that most people use chicken stock in their base.
I use SHRIMP STOCK in my base and that's how it should be made.
There's no place for a chicken in Crawfish Pie!
Here's the ingredients:
INGREDIENTS
1.5 Pounds crawfish tails (fresh or frozen)
1 Onion chopped fine
1 Half bell pepper chopped fine
2 Ribs celery chopped fine
1 Quarter cup parsley chopped fine
6 Toes garlic minced
4 Green onions (reserve some tops for garnish)
1 Can Original Rotel Tomatoes with green chilies.
8 Tbsp. butter
1 Tsp. Salt
1 Tsp. Black pepper
2 Tbsp. Paul Prudhomme Seafood Magic
1 Quarter cup all-purpose flour
1 half cup of Half and Half
8 Ounces Seafood Stock
1 Cap - Zatarain’s Liquid Crab Boil
1 Box Pillsbury Pie Crusts
1 Cup Panko plain bread crumbs
1 Tbsp. Corn Starch 3 Tbsp. Water (for thickening)
INSTRUCTIONS
In a 7 quart pot, melt butter. When butter is melted, add in the green onion bottoms, onions, bell pepper, celery, parsley and garlic. Sauté until veggies are soft.
Add 1 can Rotel tomatoes. Blend well.
Add liquid crab boil, salt and pepper.
Add in Seafood Magic
Mix and taste.
Add flour and mix into veggies until no raw flour is left.
Pour in half and half. Mix well.
Then mix in 8 ounces of seafood stock to make a thick etouffee’
Fold in the crawfish tails
Check for seasoning.
Add 1 Cup of plain bread crumbs and corn starch.
Simmer for 15 minutes to allow thickening.
When you are happy with texture and flavor, pour the mix into a pie shell.
Cover pie shell with another pie shell and cut a few slits in the dough.
Bake in a 350°F oven until top is browned. My pie was in for 25 minutes.
Remove and allow to cool for 20 minutes before serving.
I hope you enjoy it as much as we have.