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  • Writer's pictureTommy Centola

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!!!

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