Oven Crawfish Rice Dressing Casserole Recipes

CRAWFISH DRESSING

Steps:

• Make the cornbread: Put a 12-inch cast-iron skillet in the oven and preheat to 350 degrees F. Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In a separate bowl, whisk the eggs, milk and honey; whisk into the flour mixture until combined. Add the melted butter and whisk vigorously until combined.
• Remove the hot skillet from the oven and pour in the batter. Bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Transfer to a rack and let cool completely, then remove from the pan. Crumble 5 cups cornbread for the stuffing.
• Increase the oven temperature to 400 degrees F. Make the stuffing: Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add the onion, bell pepper and celery and cook, stirring, until the vegetables start browning, about 10 minutes. Add the garlic and cook 1 more minute. Stir in the crawfish tails, 1 1/2 teaspoons salt, 1/4 teaspoon black pepper and the cayenne. Add the stock and bring to a low simmer, then remove from the heat. Add the remaining 1 tablespoon butter and stir until melted.
• Gently stir the cornbread into the stock mixture until incorporated. Transfer to a 3-quart baking dish and bake until golden brown and toasted on top, about 30 minutes.

CRAWFISH RICE CASSEROLE

Steps:

• 1. Cook rice according to package directions. Set aside
• 2. Melt butter in large skillet. Add finely chopped onion and bell pepper. Cook until soft.
• 3. Add crawfish tails and Tony's seasoning. Cook about 3 minutes. Add Rotel tomatores (make sure they are drained, the heat is in the liquid) and cream of mushroom soup. Mix well.
• 4. Combine with cooked rice and put into large casserole dish 9x13 (Spray with Pam to make it easy to clean)
• 5. Bake covered at 350 for approximately 20-30 minutes. Top with a sprinkle of cheddar cheese and bake uncovered about 5 more minutes

OVEN CRAWFISH RICE DRESSING CASSEROLE RECIPE

Steps:

• In large skillet, add oil. Cook the ground beef and pork with vegetables until meat is brown. Drain excess oil. Add crawfish or shrimp to the skillet. In a large casserole dish, combine the rest of the ingredients, along with the cooked meat and vegetables. Add seasoning, garlic powder and onion powder to taste, remember soup has a substantial amount of salt. Cover and cook in oven for one hour at 350 degrees, check if rice is done, if not recover and cook 10 more minutes.

CRAWFISH AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 cup onion and bell pepper; saute 5 minutes or until tender. Add crawfish, cheeses and soup. Cook over medium heat until cheese melts; stirring occasionally. Stir in wild rice and remaining ingredients. Spoon into a 13 x 9 inch baking dish coated with cooking spray. Bake at 350 degrees for 30 minutes.

CRAWFISH DRESSING

Steps:

• In a medium saucepan, bring water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes, until rice is tender and liquid has been absorbed.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• In a large, heavy skillet over medium heat, stir together ground beef, onion, celery, green bell pepper, red bell pepper, and garlic. Cook until beef is evenly browned and vegetables are tender.
• Stir cooked rice, crawfish tails, pecans, butter, and green onions into the ground beef mixture. Season with Creole seasoning and pepper. Continue cooking about 3 minutes, until well mixed. Transfer to the prepared baking dish.
• Bake 25 minutes in the preheated oven, or until lightly browned. Garnish with parsley

OUT OF THIS WORLD CRAWFISH AND RICE CASSEROLE!

Steps:

• 1. Cook the rice and set aside.
• 2. Saute' the celery, white onion, green pepper, and garlic in 3/4 cup (1 1/2 sticks of butter) in a sauce pan until tender.
• 3. Remove from the heat and add the cheddar cheese soup, cream of mushroom soup, salt, pepper and Tabasco sauce.
• 4. Stir in the parsley and green onions. Add the crawfish tails and rice and mix well.
• 5. Spoon into a greased or non-stick 9x13 baking dish.
• 6. Melt the remaining half a stick of butter in the microwave and pour over the 1 cup of panco crumbs in a bowl. When it is mixed well, spread over the top of casserole.
• 7. Bake uncovered in a preheated 350 degree oven for 25-30 minutes. *TIP: If you like your food with a bit more heat then feel free to add more Tabasco to your dish.

LOUISIANA CRAWFISH CASSEROLE

Steps:

• Mix all ingredients except cheeses and pour into a large greased casserole.
• Cover and bake at 350 degrees for 45 minutes.
• Uncover and sprinkle cheeses over casserole.
• Return to oven and bake for 15 minutes more.

HEARTY RICE DRESSING

Steps:

• Combine beef, pork and onions. Divide mixture evenly among several large Dutch ovens or stockpots; cook, crumbling meat, over medium heat until no longer pink. Drain., In a large bowl, combine celery, green pepper and pimientos. Add water, soups and seasonings. Stir into Dutch ovens or stockpots, dividing vegetable-soup mixture evenly among them. Bring to a boil; stir in rice., Carefully transfer mixture to three greased 13x9-in. baking dishes. Cover and bake at 350° for 30 minutes; stir. Cover and bake 30-40 minutes longer or until rice is tender.