Bayou Crawfish Casserole Recipes

Steps:

• Preheat oven to 350°. In a small saucepan, cook and stir cream cheese and 2 tablespoons butter over low heat until melted and smooth. , In a large cast-iron or other ovenproof skillet, saute onion, celery and green pepper in remaining butter until tender. Stir in shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture., Combine cheddar cheese and cracker crumbs; sprinkle over top. Bake, uncovered, until bubbly, 25-30 minutes.

Steps:

• In a saucepan, add 6 tablespoons butter and cream cheese.
• Heat on low until the butter is melted and cream cheese is softened, stirring frequently to combine mixture; set aside.
• In a big pot, melt 2 tablespoons butter.
• Add the onion, celery, and bell pepper; cook, stirring frequently, for 5 minutes.
• Add the shrimp and cook/stir for 4-5 minutes or until shrimp are pink.
• Add in cream cheese mixture, crawfish, imitation crabmeat, mushroom soup, mushrooms, garlic, thyme, oregano, basil, and hot sauce; stir to combine.
• Add in the rice; stir to combine.
• Pour mixture into a 13 x 9 inch baking dish.
• Sprinkle with cheese and bread crumbs.
• Bake, uncovered, at 350 degrees, for 30 minutes or until heated thoroughly.

Steps:

• Saute onion and garlic in butter.
• Heat cheese and soup in saucepan. BE CAREFUL WITH CHEESE, AS IT WILL BURN EASILY.
• When melted, add onions and garlic and mix well.
• Add shrimp, rice, & brocolli (be sure to drain well).
• Mix well.
• Sprinkle with bread crumbs. Brown, if desired.
• Mushrooms can be added to top of soup/cheese, if desired.
• VARIATION:.
• Use boiled chicken instead of shrimp and cream of chicken soup instead of cream of shrimp.

Steps:

• Preheat the oven to 300°F. Lightly coat a 9 x 13-inch casserole dish with cooking spray.
• Melt the butter in a large sauté pan set over medium heat. Add the onion and cook for about 8 minutes. Add the crawfish, bell pepper, and green onions, and cook for 5 minutes. Add the mushrooms, parsley, garlic powder, cayenne, black pepper, and salt and cook for 5 minutes. Remove the pan from heat, add 2 cups of the bread crumbs and the egg, and stir well.
• Pour the mixture into the casserole dish and top with the remaining 1/2 cup bread crumbs. Bake for 25 minutes or until the casserole is set and the bread crumbs are golden brown.

Steps:

• Preheat the oven to 350 degrees.
• Lightly grease a 2-quart casserole dish and set aside.
• In a Dutch oven over med-high heat, bring the squash and water to a boil.
• Cook 10 minutes; drain and set aside.
• Decrease heat to medium and add the onions, peppers, celery, garlic, and butter.
• Saute 4 minutes.
• Remove from the heat and add to the squash, stirring gently.
• Add the egg, breadcrumbs, cheese, Beau Monde, salt, pepper, thyme, cayenne, hot sauce, and crawfish.
• Stir to combine.
• Spoon into the prepared baking pan and bake 30 minutes.
• Serve warm.