Cajun Casserole

I made this with brown rice since that’s what we eat, & although the family loved it, it really is better with white rice. That’s what was used when I first had it. The original recipe also used ½ lb of each seafood, but I find that’s hard to do with crabmeat & frozen crawfish. Plus, the more seafood, the better!!

Cajun Casserole
Cajun Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 4

    TB butter

  • 1

    onion, chopped

  • 1/2

    cup chopped red bell pepper

  • 1/2

    cup chopped green bell pepper

  • 2

    stalks celery, sliced thin

  • 1

    clove garlic, chopped

  • 2

    – 3 jalapenos, finely chopped

  • 1/2

    cup green onions, chopped

  • 1/2

    lb shrimp, peeled & deveined

  • 12

    oz. frozen crawfish tails

  • 1

    lb. lump crabmeat

  • Tony Chachere’s, to taste

  • Tabasco sauce, to taste

  • 1

    can cream of mushroom soup

  • 1

    can cheddar cheese soup

  • 1/2

    soup can half & half

  • 2

    cups cooked white rice

  • 1

    cup shredded cheddar cheese

  • 1/2

    cup Panko breadcrumbs

Directions

Melt butter in a large pot. Sauté veggies until soft. Add seafood, Tony Chachere’s, & Tabasco, & cook for 10 minutes. Add the soups, half & half, & rice. Mix well. Taste to make sure the seasonings are to your liking. Pour into a greased 9 x 13 dish. Top with cheddar cheese, then breadcrumbs. Bake at 350 for 35 – 40 minutes, or until bubbly & browned.

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