Creamy Crawfish Rice Casserole
Yields: 8 Servings
  • ¼ cup unsalted butter
  • 4 stalks celery, chopped
  • 1 cup chopped red bell pepper
  • 1 cup chopped yellow onion
  • 2 pounds crawfish tails, rinsed and well drained
  • 2 (10.5-ounce) cans cream of celery soup
  • 3 cups long-grain rice, cooked according to package directions
  • 1 (8-ounce) can diced water chestnuts, drained
  • 1 (8-ounce) block sharp Cheddar cheese, shredded
  • 1 cup whole milk
  • ½ cup chopped fresh parsley, divided
  • 1 tablespoon Creole seasoning
  • 2 cups soft fresh French bread crumbs
  • ¼ cup unsalted butter, melted
  1. Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.
  2. In a large skillet, melt butter over medium heat. Add celery, bell pepper, and onion; sauté until tender, about 6 minutes.
  3. In a large bowl, combine sautéed trinity, crawfish, soup, cooked rice, water chestnuts, cheese, milk, ¼ cup parsley, and Creole seasoning. Spoon mixture into prepared dish.
  4. In a small bowl, combine bread crumbs, melted butter, and remaining ¼ cup parsley, tossing to coat. Sprinkle over casserole.
  5. Bake until bubbly, about 45 minutes. Serve warm.
Recipe by Louisiana Cookin at