Oven Crawfish Rice Dressing Casserole Recipes

Steps:

• In a medium saucepan, bring water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes, until rice is tender and liquid has been absorbed.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• In a large, heavy skillet over medium heat, stir together ground beef, onion, celery, green bell pepper, red bell pepper, and garlic. Cook until beef is evenly browned and vegetables are tender.
• Stir cooked rice, crawfish tails, pecans, butter, and green onions into the ground beef mixture. Season with Creole seasoning and pepper. Continue cooking about 3 minutes, until well mixed. Transfer to the prepared baking dish.
• Bake 25 minutes in the preheated oven, or until lightly browned. Garnish with parsley

Steps:

• Preheat oven to 350°F Coat a 2 or 3 quart casserole dish with nonstick cooking spray.
• In a large nonstick skillet, heat olive oil over medium heat, and saute the onion and pepper until tender, about 5 minutes.
• Add the crawfish tails and cream cheese, cooking until the cream cheese is creamy.
• Add the cream of mushroom soup and cheese spread, cooked rice, green onions, garlic, cayenne pepper, and white pepper.
• Transfer the mixture to the prepared dish coated with nonstick cooking spray.
• Bake uncovered, for 30 minutes, or until well heated. Serve.

Steps:

• Combine beef, pork and onions. Divide mixture evenly among several large Dutch ovens or stockpots; cook, crumbling meat, over medium heat until no longer pink. Drain., In a large bowl, combine celery, green pepper and pimientos. Add water, soups and seasonings. Stir into Dutch ovens or stockpots, dividing vegetable-soup mixture evenly among them. Bring to a boil; stir in rice., Carefully transfer mixture to three greased 13x9-in. baking dishes. Cover and bake at 350° for 30 minutes; stir. Cover and bake 30-40 minutes longer or until rice is tender.

Steps:

• 1. Cook the rice and set aside.
• 2. Saute' the celery, white onion, green pepper, and garlic in 3/4 cup (1 1/2 sticks of butter) in a sauce pan until tender.
• 3. Remove from the heat and add the cheddar cheese soup, cream of mushroom soup, salt, pepper and Tabasco sauce.
• 4. Stir in the parsley and green onions. Add the crawfish tails and rice and mix well.
• 5. Spoon into a greased or non-stick 9x13 baking dish.
• 6. Melt the remaining half a stick of butter in the microwave and pour over the 1 cup of panco crumbs in a bowl. When it is mixed well, spread over the top of casserole.
• 7. Bake uncovered in a preheated 350 degree oven for 25-30 minutes. *TIP: If you like your food with a bit more heat then feel free to add more Tabasco to your dish.

Steps:

• In large skillet, add oil. Cook the ground beef and pork with vegetables until meat is brown. Drain excess oil. Add crawfish or shrimp to the skillet. In a large casserole dish, combine the rest of the ingredients, along with the cooked meat and vegetables. Add seasoning, garlic powder and onion powder to taste, remember soup has a substantial amount of salt. Cover and cook in oven for one hour at 350 degrees, check if rice is done, if not recover and cook 10 more minutes.

Steps:

• Preheat oven to 350 degrees F. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 cup onion and bell pepper; saute 5 minutes or until tender. Add crawfish, cheeses and soup. Cook over medium heat until cheese melts; stirring occasionally. Stir in wild rice and remaining ingredients. Spoon into a 13 x 9 inch baking dish coated with cooking spray. Bake at 350 degrees for 30 minutes.

Steps:

• Mix all ingredients except cheeses and pour into a large greased casserole.
• Cover and bake at 350 degrees for 45 minutes.
• Uncover and sprinkle cheeses over casserole.
• Return to oven and bake for 15 minutes more.