"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Crawfish Casserole Recipe

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This recipe for Crawfish Casserole, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Duhe - wife of retiree Ed Duhe
Added: Monday, February 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. crawfish tails (add more if desired)
1 T. Tony Chachere's seasoning
1/2 c. butter
1 onion - chopped
1/2 bell pepper - chopped
5-6 cloves minced garlic
1 can Rotel
1 can cream of mushroom soup
1 (16 oz.) Mexican Velveeta - cubed
1 1/2 c. cooked rice
1 can (6 oz.) French fried onions

Directions:
Directions:
Season crawfish tails with Tony's. Saute onions, peppers and garlic in butter until tender. Add crawfish and simmer 10 minutes. Add Rotel, soup and Velveeta. Cook until melted. Add cooked rice and mix well.

Spray 9"x13" baking dish with non-stick spray. Bake at 350F until heated through.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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