Cajun Crawfish Potatoes

For springtime gatherings, it’s hard to beat a crawfish casserole. Since they’re flavorful, crowd-pleasing, and easy to assemble, we couldn’t pass up this soon-to-be classic from reader Dana Bergeron. When she has crawfish tails leftover from a backyard boil, she whips up a batch of Cajun Crawfish Potatoes to serve with grilled steak or chicken.

Cajun Crawfish Potatoes
Serves 8
A cheesy crawfish side that pairs well with chicken or steak.
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Ingredients
  1. 1/4 cup butter
  2. 1 onion, chopped
  3. 1/2 cup chopped green bell pepper
  4. 6 large Yukon Gold potatoes, peeled and sliced 1/4-inch thick
  5. 2 teaspoons garlic salt
  6. 2 teaspoons ground black pepper
  7. 2 (8-ounce) packages shredded Mexican cheese blend
  8. 1 1/2 cups heavy whipping cream
  9. 1 pound crawfish tails
Instructions
  1. Preheat oven to 375°.
  2. In a medium saucepan, melt butter over medium heat. Add onion and bell pepper, and cook until tender. Set aside.
  3. In a 13x9-inch baking dish, evenly distribute 1 layer of potato slices, reserving remaining slices. Season with garlic salt and black pepper. Cover lightly with 3/4 cup cheese. Repeat until all potato slices are used. Pour cream over potato mixture. Spread reserved onion mixture evenly over potato mixture, and top with crawfish. Sprinkle with remaining cheese.
  4. Cover with aluminum foil, and bake 1 hour and 15 minutes. Remove aluminum foil, and bake until bubbly, about 15 minutes more.
Louisiana Cookin https://www.louisianacookin.com/
2016-04-28T15:00:17+00:00

9 Comments

  1. Ann February 12, 2015 at 6:31 am - Reply

    Since the person who submitted this recipe is from my daddy’s hometown of Morganza, I know this has to be awesome.

  2. Kevin Zeringue January 20, 2016 at 2:07 pm - Reply

    The Ingredients list has a type on how thick to slice the potatoes – it displays as ?-inch thick.

    • Editor January 21, 2016 at 9:46 am - Reply

      We’re so sorry about that! The recipe has been updated to show that the potatoes are sliced 1/4-inch thick.

  3. Algie Petrere April 22, 2016 at 11:12 am - Reply

    Do the crawfish need to be cooked before adding to dish?

    • Assistant Editor April 25, 2016 at 7:50 am - Reply

      Hi Algie-
      Most packaged crawfish tails come fully cooked, so in most cases you will not need to cook the crawfish tails.

  4. Deeda April 28, 2016 at 9:02 am - Reply

    Our local supermarket does not carry crawfish. What can I substitute this with?

    • Editor April 28, 2016 at 3:01 pm - Reply

      In this dish, we’d recommend substituting shrimp (peeled and deveined).

  5. Pam April 16, 2017 at 3:27 pm - Reply

    I’m a seasoned cook and regret to tell you that 1 1/2 hours at 375 does not at all cook the potatoes. I ended up having to microwave the entire casserole at the last minute to take this to a party. Did you mean to say cooked potatoes? Flavor was great, but cooking time was way off.

    • Editor April 18, 2017 at 7:07 am - Reply

      We’re sorry that the recipe didn’t turn out for you when you tried it, but thank you for letting us know. This recipe was successfully tested in our test kitchen, but we will revisit it and let you know if we get a different result.

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