Bayou Crawfish Casserole Recipes

CRAWFISH CASSEROLE II

Steps:

• Prepare and cook the 3 cups rice and set aside.
• In a medium saucepan, sauté onion and bell pepper in butter until transparent. .
• 1/2 cup chopped celery may be added and sauteed with onion and bell pepper
• Add soup and blend well until heated through
• Season crawfish to taste with favorite seasoning. Season All or a combination of salt, black pepper, red pepper
• Add crawfish to the mixture and let simmer 20 minute
• Combine with cooked rice in large casserole, cover and bake at 350 degrees for 30 minutes
• Optional -Top casserole with one cup shredded cheese in last 10 minutes of baking
• . Editor's Note: 1 can cream of shrimp maybe interchanged with of the cream of mushroom and shrimp in lieu of the crawfish or use one pound shrimp and one pound crawfish.

LOUISIANA SHRIMP CASSEROLE

Steps:

• Preheat oven to 375°. Heat large skillet over medium heat; add onion, green pepper and celery in butter. Cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add soup and shrimp; cook until shrimp turn pink, 10 minutes, stirring occasionally. Stir in the rice, crab, bread cubes, cream, onion tops and seasonings. , Spoon into a greased 2-qt. baking dish. Combine topping ingredients; sprinkle over casserole. Bake uncovered until heated through, 25-30 minutes.

BLEND OF THE BAYOU

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.

BAYOU SEAFOOD CASSEROLE

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.

CRAWFISH CASSEROLE

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.

BAYOU STUFFED CATFISH WITH CAJUN BEURRE BLANC

Steps:

• Mix together crabmeat, cornbread, spinach, pine nuts, mustard and salt and pepper. Lay fish skin side up and top with 2 1/2 ounces stuffing. Roll tightly and refrigerate until set. Dredge in seasoned flour, dip in buttermilk, and roll through fish fry mix. Deep fry at 350 degrees F until light brown. Remove to sheet pan and finish in a preheated 350 degree F oven until temperature of 150 degrees F. Top with 1 1/2 ounces cajun beurre blanc and garnish with lemon.
• In heavy saucepan, add all ingredients except butter and cream. Reduce the liquid over low heat. Add heavy cream and reduce by half. Slowly add butter, whipping continuously-alternating pan on and off flame. Strain and add seasoning.

FRESH PACIFIC COD FISH WITH CRAWFISH BAYOU SAUCE

Steps:

• Preheat a grill or grill pan and spray with cooking spray. Season fish with salt and pepper and place fish on grill; cook for 5 to 6 minutes on each side or until flakey.
• Meanwhile, make sauce: melt butter in a large skillet over medium-high heat. Stir in green onions, garlic, and Creole seasoning. Add cream and lower heat to medium. Stir until mixture is reduced by half, about 5 minutes. Add crawfish and stir for about 30 seconds or until just heated through. Season with salt and pepper, to taste.
• To serve, plate fish and spoon Crawfish Bayou Sauce over center of fish. Garnish with parsley.

BRUNCH ON THE BAYOU

Steps:

• Place sausage in a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain grease, and set aside.
• Spread bread pieces in the bottom of a 9x13 inch baking dish. Drizzle melted butter over the bread pieces, then sprinkle in the cooked sausage. Cover with shredded cheese. In a medium bowl, whisk together the eggs, milk, white wine, Dijon mustard, and green onions. Season with black and red pepper. Pour the egg mixture over everything in the baking dish. Cover, and refrigerate 8 hours to overnight.
• Remove the dish from the refrigerator 30 minutes prior to baking to allow it to come to room temperature. Preheat the oven to 325 degrees F (165 degrees C).
• Cover the dish with aluminum foil, and bake for 30 minutes in the preheated oven. Then uncover, and bake for an additional 30 minutes. Remove from the oven, and spread sour cream over the top. Sprinkle with Parmesan cheese. Return to the oven for an additional 10 minutes, or until cheese is starting to brown slightly.

BAYOU CRAWFISH CASSEROLE

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.