Boy do I have a treat for ya’ll today!!! My sister came across this little gem several years ago and it has been tucked away in my favorites box for a while. You know how you find a new favorite and you cook it for everyone you know and then forget about it? That is what happened with this recipe. It is absolutely delicious and very simple to prepare, but I forgot about and since it is Festival Season in Louisiana, I decided it was time it made a comeback. I write the food column for a local magazine, Red River Moms, it is called Cajun Mama Cooks and this is one of the recipes I put in the February issue. It will quickly become one of your family favorites. The results are so lip smacking, a mouthful of flavor and a taste that is pure Louisiana. If you don’t live in our wonderful state, you can make this casserole and make do like you are here. I really hope you will give this one a try, it is truly a favorite in my household and it should not be tucked away in a recipe box. It should be shared and enjoyed and celebrated…so I hope you do just that! ~ AMB
1/2 cup butter
2 (12 oz.) bags of seasoning blend (frozen vegetables aisle)
1 tsp. or two cloves minced garlic
1 can cream of mushroom soup
1 can cheddar cheese soup
1 lb. crawfish tails with fat
1 1/2 cooked rice
1/4 cup seasoned breadcrumbs
4 tablespoons dried parsley
1/4-1/2 cup shredded cheddar
-Cook rice and set aside.
-Preheat oven to 350 degrees
-In a large skillet, melt butter and sauté seasoning blend until tender. Add garlic a few minutes before the other veggies are completely tender. Stir in soups and crawfish tails, fat and all. Let this simmer a few minutes. Stir in cooked rice, breadcrumbs and parsley. Feel free to add a little more rice if you feel it needs it. Transfer to an oven safe 9 x 13 dish. Sprinkle shredded cheese on top. Bake for about 25 minutes or until bubbly.
-season with Tony’s or salt and pepper to taste
You should make this…you really, really should.