CRAWFISH AND RICE CASSEROLE
From Holly Clegg's Trim and Terrific Cookbook. Filling and tasty casserole that can be froze ahead of time. OAMC recipe. Recipe says that cooked shrimp can be substituted and wild rice can be used instead of regular rice.
Provided by Watkinslady30
Categories Rice
Time 1h
Yield 12-14 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 256.9, Fat 4.5, SaturatedFat 1.4, Cholesterol 86.3, Sodium 302.8, Carbohydrate 34.1, Fiber 1.6, Sugar 3.1, Protein 18.8
CRAWFISH MICHELLE
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a 2-quart casserole dish with cooking spray.
- Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the chopped onion and shallots; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chicken stock and bring to a boil over high heat. Reduce heat to medium and simmer until the chicken stock has reduced to half its original volume, about 5 minutes. Pour in the heavy cream; whisk in the Dijon mustard, horseradish, cayenne pepper, paprika, salt, and pepper. Bring to a simmer and cook 3 to 5 minutes, stirring occasionally.
- While the sauce is cooking, melt 3 tablespoons of butter in a skillet over medium heat. Stir in the garlic and green onions; cook and stir until the aroma of the garlic has mellowed, about 5 minutes. Add the crawfish tails and cook until hot. Stir the crawfish mixture into the sauce along with the Parmesan cheese. Pour into the prepared casserole dish and sprinkle with bread crumbs.
- Cook under the preheated broiler until the bread crumbs are golden brown. Let stand for a few minutes before serving.
Nutrition Facts : Calories 420.5 calories, Carbohydrate 15.7 g, Cholesterol 190.8 mg, Fat 33.8 g, Fiber 1.4 g, Protein 15 g, SaturatedFat 20.6 g, Sodium 393.1 mg, Sugar 3.3 g
SHRIMP AND RICE CASSEROLE (OR CRAWFISH)
This is not spicy. I usually use the mild Rotel tomatoes. BUT when I double this I use one mild and one hot Rotel.
Provided by Kikimony
Categories Crawfish
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Saute onions and bell pepper in butter until soft.
- Combine all ingredients and mix well.
- Pour in ungreased baking dish.
- Cover with foil and bake at 325°F for 1 hour, BUT DURING THE LAST 15 minutes remove foil.
Nutrition Facts : Calories 924.2, Fat 33.1, SaturatedFat 16.9, Cholesterol 412.7, Sodium 1947.4, Carbohydrate 96.5, Fiber 4.3, Sugar 5.1, Protein 58
CRAWFISH AND RICE CASSEROLE
You can combine the ingredients ahead, refrigerate the dish for a day, then pop it into the oven. Recipe is from Cooking Light magazine. Prep time does not include cooking time for wild rice and crawfish.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 480.5, Fat 2.1, SaturatedFat 0.4, Cholesterol 121.3, Sodium 225.5, Carbohydrate 85.6, Fiber 5.3, Sugar 3.1, Protein 29.6
RICE COOKER CRAWFISH TAILS
For those days when you only have a little bit of time and patience to cook, this recipe will fulfill your needs. It combines crawfish, spicy diced tomatoes, and rice for a quick and delicious meal. Serve with garlic bread on side. YUMMY!
Provided by KIMMYLEW
Categories Seafood Shellfish Crawfish
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- In a large bowl, combine rice, green pepper, onion, green onions, crawfish tails, chicken broth, diced tomatoes, margarine, parsley, and Cajun seasoning. Pour into rice cooker, and cook for 1 cycle, or until liquid is absorbed, about 30 minutes. Taste, and adjust seasonings.
Nutrition Facts : Calories 315.7 calories, Carbohydrate 43.8 g, Cholesterol 81 mg, Fat 8.3 g, Fiber 2.7 g, Protein 16 g, SaturatedFat 1.5 g, Sodium 406.2 mg, Sugar 2 g
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