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Crawfish Casserole Recipe

This Crawfish Casserole recipe with rice is great to use leftover crawfish or frozen crawfish tails. Easy, high protein, one pot
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author Meme

Ingredients

  • 1 tablespoon unsalted butter
  • 1 medium bell pepper diced
  • 1 medium onion diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • ½ teaspoon dried thyme
  • ¼ teaspoon cayenne pepper
  • 1 (10 ounce) can diced tomatoes and green chilies undrained
  • 1.5 cups broth or water
  • 1 cup milk whole or 2%
  • 1 cup white rice uncooked
  • 1 bay leaf
  • 12 ounces crawfish
  • 4 ounces cheddar cheese divided

Instructions

  • Preheat oven to 375°F.
  • Over medium-high heat, melt butter in an oven-safe dutch oven or very large skillet with high sides. Sauté onions, celery, and bell peppers for about 7 minutes.
    blue pot with butter, diced celery, onions, and bell peppers.
  • Add spices and garlic, and cook for about 1 minute.
    pot with sauteed celery, onions, and green bell peppers with cayenne pepper, dried thyme, and fresh garlic.
  • Stir in diced tomatoes and green chilies, broth, milk, rice, bay leaf, crawfish, and ½ cup cheese.
    crawfish stirred into a pot with veggies, rice, milk, and broth being stirring with a black spoon.
  • Press into an even layer and transfer to preheated oven. Cook for 30 minutes.
    halfway baked crawfish rice casserole before being topped with cheese.
  • Remove from the oven, stir, and top with cheese. Bake for another 15 minutes until the liquid has completely absorbed and the cheese is lightly brown.
    crawfish casserole in a blue pot covered in cheese before baking.