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.

5.0 from 2 reviews
Cajun Crawfish Potatoes
A cheesy crawfish side that pairs well with chicken or steak.
  • ¼ cup butter
  • 1 onion, chopped
  • ½ cup chopped green bell pepper
  • 6 large Yukon Gold potatoes, peeled and sliced ¼-inch thick
  • 2 teaspoons garlic salt
  • 2 teaspoons ground black pepper
  • 2 (8-ounce) packages shredded Mexican cheese blend
  • 1½ cups heavy whipping cream
  • 1 pound crawfish tails
  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 ¾ 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.
Nutrition Information
Serving size: 8 Calories: 676 Fat: 39g Saturated fat: 24g Unsaturated fat: 13g Carbohydrates: 53g Sugar: 4g Sodium: 1073mg Fiber: 7g Protein: 30g Cholesterol: 206mg


  1. 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.

    • 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.

    • Same here, Pam. I made this for dinner tonight and after 2 hours the potatoes were still too firm. I sliced thinner than 1/4″ after reading your post but that didn’t help. Cooked at 375 for 2 hours.

  2. This was absolutely delicious. I used leftover crawfish tails from our crawfish boil which probably added a different flavor. I also added some diced jalapeños because we like spicy and it turned out great. I’ll definitely be cooking this again very soon.

  3. I used the left over cooked potatoes and cooked mushrooms from the crawfish boil. I sliced the cooked potatoes in a food processor and chopped the cooked mushrooms in a small chopper for veggies. The crawfish was left over from the boil as well, peeled, de-vaned. I didn’t add any seasoning since all ingredients were seasoned from the actual boil. Added the layer of potatoes, then chopped mushrooms, then cheese, then last of potatoes, last of mushrooms, then heavy creme, then crawfish, then last the cheese. I baked at 375 degrees F for 40 minutes. Just another note, we always boil extra sacks, eat our fill, peel & de-vane leftover, freeze in ziplock bag @ 1 pound. This way in off-season, we can have a crawfish etouffee any time, just make the base sauce, once simmered and ready, add cooked crawfish from boil, serve over freshly cooked rice. It’s about half the price of buying crawfish tails already cleaned, better flavor.


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.