This crawfish casserole recipe is one of my favorites to whip up when I have some leftover from a crawfish boil. A tasty crawfish tails, rice and cheese dish that will knock your socks off.
Naturally, making crawfish recipes is more popular during crawfish season. Although, if you're like us and you have a bunch in the freezer, any time is crawfish time.
This dish is full of rice, cheese, crawfish tails, tasty soups and the perfect amount of spice.
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❤️ Why you'll love it
- It's the perfect dish to make with your leftover crawfish tails.
- You can still make it with the type you buy from the store. It'll work.
- This crawfish recipe is a perfect change from your every day dinner recipe.
- This dish has been created in Cajun country, you'll have a hard time finding a recipe better.
🧅 Ingredients
- Unsalted Butter
- Yellow Onion
- Green Bell Pepper
- Old Bay Seasoning
- Cream of Shrimp Soup
- Cheddar Cheese Soup
- Cooked Rice
- Bread crumbs
- Crawfish Tails
- Mature Cheddar Cheese
See recipe card at the bottom of this post for quantities.
🥣 Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Melt butter and saute onion and bell peppers and cook until wilted.
- Step 2: Add the Old Bay seasoning and mix well.
- Step 3: Add onion mixture to a large bowl, along with the remaining ingredients. Mix well.
- Step 4: Add crawfish mixture to a 13x9" Casserole Pan and sprinkle cheese on top.
- Step 5: Bake in a preheated oven for 40 minutes, or until bubbly around all sides. Top with a sprinkle of fresh parsley.
Hint: When we have leftover crawfish tails like this it's because we have had a crawfish boil and the tails are deliciously seasoned. If you're using store-bought crawfish it won't be as well seasoned. You'll need to adjust this recipe and add more seasoning accordingly.
🔄 Substitutions and Variations
- Black Pepper - add some of this if you need more seasoning.
- Rotel Tomatoes - this could be good, in place of a soup.
- Green Onion - you could use this instead of yellow onion.
- Cream of Mushroom Soup - this could replace one of the soups used.
- Garlic Powder - if you need to add more seasoning.
- Cream Cheese - i've seen some recipes use this.
- Yellow Rice - in place of the white rice.
- Lemon Juice - if you need to, there is plenty of citrus flavor in the Old Bay seasoning though.
- Monterey Jack Cheese - or any other favorite cheese.
- Fresh Mushrooms - these would be so good included.
- Clove Garlic - add some minced garlic clove.
- Velvetta Cheese - instead of the grated cheese, or cheese soup.
- White Pepper - for more seasoning if needed.
- French Onion Soup - to replace one of the other soups.
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🔌 Equipment
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I use a large 12" Skillet to cook the onions and bell peppers. I then use a large mixing bowl and a 13x9" casserole dish.
I have some affiliate links in the recipe card below.
📘 More Crawfish Recipes
- Crawfish Boil Recipe
- Cajun Crawfish Etouffee
- Crawfish Monica
- Crawfish Bread
- Crawfish Ravioli
- Crawfish Fettuccine
🧊 Storage
Once the Cajun crawfish casserole has cooled completely, cover with plastic wrap or aluminum foil and store in the refrigerator for up to 3 days.
Reheating in the microwave will be the best way to heat back up again.
💡 Tips
Expert Tip: When reheating in the microwave, don't use too big a piece of casserole or the middle will take too long to warm up and the outer edges will overcook.
👩🍳 FAQs
It can differ, but you're looking at crawfish tails, cheese, rice (or potato), onions etc, and seasoning.
You can. However, this recipe has been developed using tails leftover from a Louisiana Cajun Crawfish Boil - in other words, they're incredibly seasoned. You'll likely need to add more seasoning to adjust.
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Crawfish Casserole
A crawfish casserole recipe that's easy to make and full of cheese, crawfish tails, rice and southern spices.
Ingredients
- ½ Cup Unsalted Butter
- 1 Small Yellow Onion, diced
- 1 Small Green Bell Pepper, diced
- 1 Tablespoon Old Bay Seasoning
- 1 (10oz) Can Cream of Shrimp Soup
- 1 (10oz) Can Cheddar Cheese Soup
- 2-½lb cooked Crawfish Tails
- 3 Cups Cooked Rice
- 1 Cup Plain Breadcrumbs
- 2 Cups Freshly Grated Mature Cheddar Cheese, divided
Instructions
- Preheat your oven to 350°F.
- Add the butter, diced onion and bell pepper to a large skillet and cook over medium-high heat until wilted.
- Add the Old Bay Seasoning and stir well.
- Add to a large mixing bowl, along with the crawfish tails, cooked rice, breadcrumbs, cheese soup, shrimp soup and one cup of the grated cheddar.
- Mix well until evenly mixed then transfer to a 9x13" Casserole Dish, lightly sprayed with cooking oil.
- Top with the remaining 1 cup of grated cheddar.
- Bake in the oven, uncovered, for 40 minutes (or until nicely bubbling around all sides).
- Remove and allow to cool for a few minutes before serving.
Notes
We use crawfish tails leftover from our crawfish boil, which means they are well seasoned. It's what I used in this recipe. If you find yourself using store-bought frozen crawfish tails I recommend adjusting the seasoning accordingly. You'll probably need more.
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Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 499Total Fat 27gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 9gCholesterol 207mgSodium 852mgCarbohydrates 32gFiber 1gSugar 2gProtein 31g
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