CRAWFISH RICE CASSEROLE

Crawfish Rice Casserole image

Provided by Rose Prieto

Categories Seafood

Time 1h5m

Number Of Ingredients 9

Previous Next

10 oz pkg of yellow rice mix
1 small bell pepper
1 large onion
1 stick butter or margarine
1 lb pkg crawfish tails - some come in 12 oz pkg - frozen
1 can(s) diced rotel tomatoes - hot or mild (i use mild because my grandkids also love this dish) make sure they are drained
1 can(s) cream of mushroom soup
2 or 3 Tbsp tony's seasoning depends on how spicy you want it. i use about 2-21/2 (or any cajun seasoning)
1/4-1/2 c cheddar cheese

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