"Hunger is the best sauce in the world."--Cervantes

Crawfish Casserole Recipe

  Tried it? Rate this Recipe:


This recipe for Crawfish Casserole, by , is from Sanchez Family and Friends Cookbook Volume II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cheryl Sanchez
Added: Wednesday, January 23, 2008


1 stick butter or margarine
1 onion chopped
bell pepper chopped
2 or 3 cloves garlic chopped
2 stalks celery chopped

1 10 oz. can cream of mushroom soup
1 lb. crawfish tails (rinse them before adding to pot)
cup chopped green onions
5 6 well chopped sprigs parsley
2 cups cooked rice

Saute the onion, bell pepper, garlic and celery in butter. When the vegetables are tender, add the soup, crawfish tails, green onions and parsley. Cook slowly; mix well.

Add rice, season with salt and pepper (I use a Creole seasoning and taste, then usually add more pepper). Cook slowly about 10 minutes. CHECK CAREFULLY IT STICKS TO THE BOTTOM.

Pout into a 2 qt. casserole dish, top with seasoned bread crumbs, and bake uncovered at 350 degrees for 30 minutes.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!