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
Instructions
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, combine sautéed trinity, crawfish, soup, cooked rice, water chestnuts, cheese, milk, ¼ cup parsley, and Creole seasoning. Spoon mixture into prepared dish.
In a small bowl, combine bread crumbs, melted butter, and remaining ¼ cup parsley, tossing to coat. Sprinkle over casserole.
Bake until bubbly, about 45 minutes. Serve warm.
Recipe by Louisiana Cookin' at https://louisianacookin.com/creamy-crawfish-rice-casserole/