Time 1h Yield 12-14 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 350°F Coat a 2 or 3 quart casserole dish with nonstick cooking spray. In a large nonstick skillet, heat olive oil over medium heat, and saute the onion and pepper until tender, about 5 minutes. Add the crawfish tails and cream cheese, cooking until the cream cheese is creamy. Add the cream of mushroom soup and cheese spread, cooked rice, green onions, garlic, cayenne pepper, and white pepper. Transfer the mixture to the prepared dish coated with nonstick cooking spray. Bake uncovered, for 30 minutes, or until well heated. Serve.
Number Of Ingredients 14 Steps:
In large skillet, add oil. Cook the ground beef and pork with vegetables until meat is brown. Drain excess oil. Add crawfish or shrimp to the skillet. In a large casserole dish, combine the rest of the ingredients, along with the cooked meat and vegetables. Add seasoning, garlic powder and onion powder to taste, remember soup has a substantial amount of salt. Cover and cook in oven for one hour at 350 degrees, check if rice is done, if not recover and cook 10 more minutes.
Number Of Ingredients 14 Steps:
Cook the rice and set aside. 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. Remove from the heat and add the cheddar cheese soup, cream of mushroom soup, salt, pepper and Tabasco sauce. Stir in the parsley and green onions. Add the crawfish tails and rice and mix well. Spoon into a greased or non-stick 9x13 baking dish. 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. 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.
Time 45m Yield 6 Number Of Ingredients 10 Steps:
In a large bowl, combine rice, green pepper, onion, green onions, crawfish tails, chicken broth, diced tomatoes, margarine, parsley, and Cajun seasoning. Pour into rice cooker, and cook for 1 cycle, or until liquid is absorbed, about 30 minutes. Taste, and adjust seasonings.
More about “crawfish and rice casserole recipes”
Time 40m Yield 8 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 cup onion and bell pepper; saute 5 minutes or until tender. Add crawfish, cheeses and soup. Cook over medium heat until cheese melts; stirring occasionally. Stir in wild rice and remaining ingredients. Spoon into a 13 x 9 inch baking dish coated with cooking spray. Bake at 350 degrees for 30 minutes.
