This Crawfish Casserole Recipe blends tender crawfish tails, creamy soups, sautéed veggies, Cajun spices, and rice for a rich, hearty Southern classic.
You know how some recipes just transport you back to childhood? This Crawfish Casserole Recipe is that dish for me. It’s the kind of Southern comfort food that doesn’t just fill your stomach—it fills your soul.
I remember the first time I helped my grandma make it. I was probably eight, wearing an apron way too big for me, and determined to “help” (aka, make a mess). She handed me a spoon and said, “Baby, just stir until it feels right.” That was her entire recipe—no measurements, just vibes. Classic grandma move.
We’d always make this casserole after a big crawfish boil, using the leftovers in the most delicious way. It was like recycling, but tastier. And every time I make it now, the smell of sautéed onions and Cajun spices brings me right back to that messy kitchen, with my grandma giving me side-eye for sneaking crawfish tails straight from the pan.
This recipe? It’s a love letter to those days. Simple, hearty, a little messy—and absolutely delicious.
Why You’ll Love This Crawfish Casserole Recipe?
Alright, let me level with you. This isn’t one of those “fancy-schmancy” casseroles. It’s rustic, it’s hearty, and it’s packed with flavor. Here’s why it hits all the right notes:
- It’s pure Southern comfort. Creamy, cheesy, and loaded with crawfish—what’s not to love?
- Cajun flavors, but family-friendly. It’s got that Louisiana spice, but not so much that your aunt Carol will freak out.
- Feeds a crowd. Perfect for potlucks, game day, or just when you want leftovers (and trust me, you’ll want leftovers).
- Flexible and forgiving. Don’t have cream of shrimp soup? Use mushroom. Forgot the bell pepper? No biggie.
- Make it ahead or freeze it. Because life gets busy, and casseroles are magic when you’re short on time.
This is the kind of dish that brings people together—whether it’s family dinners, holidays, or just a random Tuesday when you want something hearty and satisfying.
Ingredient Notes:
Let’s talk ingredients. Simple stuff, but when it comes together? Chef’s kiss.
- Crawfish Tails (2 lbs.): Fresh if you can swing it, but frozen works perfectly too—just make sure they’re thawed and drained.
- Butter (½ cup): Adds richness and helps those veggies get all soft and flavorful.
- Onion & Bell Pepper (1½ cups & ½ cup, chopped): The aromatic backbone of the dish. They sauté down to pure flavor gold.
- Cream of Shrimp or Mushroom Soup (1 can): Creamy, savory, and the perfect binder. Can’t find cream of shrimp? Mushroom’s a great backup.
- Cheddar Cheese Soup (1 can): Adds that sharp, cheesy goodness without needing to shred a pound of cheddar.
- Cooked Rice (3 cups): Soaks up all the creamy, cheesy sauce and makes this casserole super hearty.
- Cajun Seasoning (2 tsp): Adds a kick, but not too much. Adjust based on your spice tolerance.
- Optional Celery (½ cup, chopped): Adds a little crunch and depth of flavor if you’re feeling fancy.
- Shredded Cheese (1 cup, optional): For that bubbly, golden top that’s borderline irresistible.
Pro Tip: Crawfish can be a little pricey in some areas. Shrimp is a great swap if needed. And yes, I have tried it with chicken—it’s not the same, but it’s still tasty.
How To Make Crawfish Casserole?
This is the kind of recipe that feels like it took all day but actually comes together pretty easily. Let’s get into it.
Step 1: Cook the Rice
Get 3 cups of rice cooked up and set it aside. You want it slightly cooled so it doesn’t turn into mush when you mix it with the crawfish later. (Been there. It wasn’t pretty.)
Step 2: Sauté the Veggies
Melt ½ cup of butter in a large skillet over medium heat. Add in the chopped onion and bell pepper (and celery if you’re going rogue today). Cook until everything’s soft and your kitchen smells like absolute heaven—about 5-7 minutes.
Step 3: Add the Soups & Crawfish
Stir in the cream of shrimp (or mushroom) soup and the cheddar cheese soup. Mix it up until it’s smooth and heated through. Now for the star of the show—toss in those crawfish tails. Season them with Cajun seasoning and let everything hang out together for about 20 minutes. It’s a little crawfish party in your skillet.
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Step 4: Combine with Rice & Assemble
Mix the crawfish concoction with your cooked rice until everything is coated in creamy goodness. Pour it all into a greased 9×13-inch casserole dish. Feeling extra? Top it with shredded cheese. It’s a game-changer.
Step 5: Bake to Perfection
Cover with foil and bake at 350°F for 30 minutes. If you went for the cheese topping (good call), remove the foil in the last 10 minutes to get that golden, bubbly finish.
Step 6: Let It Cool (Just a Bit) & Serve
Give it about 5-10 minutes to cool before diving in. I know, it’s hard. But it’ll firm up and be way easier to slice.
Storage Options:
Good news: This casserole stores like a dream.
- Fridge: Airtight container, good for up to 3 days.
- Freezer: Cooled completely, wrapped tightly—good for 3 months.
- Reheat: Oven works best (350°F until hot), but the microwave’s fine for single servings.
Hot Tip: If freezing, leave off any cheese topping until you’re ready to bake. It’ll melt fresh and bubbly instead of turning into a sad, rubbery layer.
Variations and Substitutions:
This Crawfish Casserole is flexible. Here’s how to make it your own:
- Swap the Crawfish: Can’t find it? Use shrimp, crab, or even chicken.
- Go Spicier: Add diced jalapeños or extra Cajun seasoning. Live your truth.
- Make It Creamier: Stir in some heavy cream or a splash of milk for extra richness.
- Low-Carb Option: Use cauliflower rice if you’re watching carbs.
- Vegetarian Twist: Ditch the crawfish and sub in mushrooms or zucchini.
What to Serve with Crawfish Casserole?
It’s a meal on its own, but if you want sides (and you do), here are some killer pairings:
- Cornbread: A slightly sweet, crumbly side that balances the spicy casserole.
- Green Salad: For a light, fresh contrast (and to tell yourself you ate something healthy).
- Coleslaw: Crunchy, tangy, and perfect for cutting through the richness.
- Garlic Bread: Because carbs are life.
- Sweet Tea or Lemonade: Southern staples that never go out of style.
Frequently Asked Questions:
Can I use frozen crawfish tails?
Totally! Just thaw and drain them well before cooking.
Is this casserole super spicy?
Not unless you want it to be. It’s flavorful, but if you’re a heat fiend, bump up the Cajun seasoning or add hot sauce.
What’s the best cheese for the top?
Cheddar’s the classic, but Pepper Jack adds a nice kick if you’re into that.
So, there you have it—this Crawfish Casserole Recipe is hearty, cheesy, and unapologetically Southern. It’s the kind of meal that makes people linger at the dinner table, going back for “just one more spoonful.” Perfect for holidays, potlucks, or honestly, just because you’re craving something good.
Give it a try and tell me how it goes—I can’t wait to hear what you think!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Crawfish Casserole Recipe
Ingredients
- ½ cup butter or margarine
- 1½ cups onion finely chopped
- ½ cup bell pepper finely chopped
- 1 can cream of shrimp soup or cream of mushroom as an alternative
- 1 can cheddar cheese soup
- 2 pounds crawfish tails fresh or frozen, thawed if frozen
- 3 cups cooked rice
- 2 teaspoons Cajun seasoning adjust to taste
- ½ cup chopped celery optional
- Salt black pepper, and red pepper (to taste)
- 1 cup shredded cheddar cheese optional, for topping
Instructions
Prepare the Rice:
- Cook 3 cups of rice according to the package instructions. Once cooked, set aside to cool slightly.
Sauté the Vegetables:
- In a large skillet over medium heat, melt ½ cup of butter. Add the chopped onion and bell pepper (and celery, if using) and sauté until the vegetables are soft and translucent, approximately 5-7 minutes.
Add the Soups:
- Incorporate the cream of shrimp soup (or cream of mushroom) and the cheddar cheese soup into the sautéed vegetables. Stir until the mixture is heated through and smooth.
Season and Add Crawfish:
- Season the crawfish tails with Cajun seasoning, along with salt, black pepper, and red pepper to taste. Add the seasoned crawfish to the skillet and stir well. Allow the mixture to simmer for 20 minutes, ensuring the flavors meld together.
Combine with Rice:
- In a large mixing bowl, combine the crawfish mixture with the cooked rice. Stir until the rice is evenly coated with the creamy mixture.
Assemble the Casserole:
- Transfer the combined mixture into a greased 9x13-inch casserole dish. If desired, sprinkle 1 cup of shredded cheddar cheese over the top for an extra cheesy finish.
Bake:
- Preheat the oven to 350°F (175°C). Cover the casserole dish with aluminum foil and bake for 30 minutes. If topped with cheese, remove the foil during the final 10 minutes of baking to allow the cheese to melt and become golden brown.
Cool and Serve:
- Allow the casserole to cool for 5-10 minutes before serving. This helps the dish set and makes serving easier.
Notes
- Use gluten-free cream soups: Substitute the cream of shrimp and cheddar cheese soup with gluten-free alternatives, which are available in most grocery stores.
- Double-check seasonings: Ensure that the Cajun seasoning and any other pre-made spices used are gluten-free, as some blends may contain hidden gluten.
- Opt for gluten-free rice: While most plain rice is naturally gluten-free, cross-contamination can occur. Choose certified gluten-free rice to be certain.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
