Creamy Crawfish Rice Casserole
There is a lost art in making a casserole. I know it's not something I often think of. It's a great way to cook for a gathering.
1/4 cup butter
4 stalks celery, chopped
1 cup chopped red bell pepper
1 cup chopped onion
2 pounds crawfish tails
2 (10.5 ounce) cans cream of shrimp soup
3 cups long-grain rice, cooked according to package directions
1 (8-ounce) can water chestnuts, drained
8 ounces shredded sharp Cheddar cheese
1 cup chopped fresh parsley, divided
1 tablespoon Creole seasoning
2 cups Panko bread crumbs
1/4 cup butter, melted
Preheat oven to 350℉. Spray a 13x9-inch baking dish with cooking spray.
In a large skillet, melt butter over medium heat. Add celery, bell pepper, and onion; sauté until tender, about 6 minutes.
In a large bowl, combined sautéed trinity, crawfish, soup, cooked rice, water chestnuts, cheeses, milk, 1/4 cup parsley, and Creole seasoning. Spoon mixture into prepared dish.
In a small bowl, combine bread crumbs, melted butter and remaining 14 cup parsley, tossing to coat. Sprinkle over casserole.
Bake until bubbly, about 45 minutes. Serve.
Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.
Good Cooking, Good Eating and Good Living!!!