I made crawfish etouffee the other night, and found this recipe on the back of the crawfish tails. Looks easy! I'm going to try it next time. If you don't have crawfish meat available, I'm sure shrimp would work just fine. I have tried something similar and have made it with chicken and also fish. Both are pretty good! It wasn't baked though. Not sure how the fish would come out in an oven for 35 minutes, it may fall apart.
Creole Crawfish Casserole
8 oz crawfish tail meat-thawed
1 1/2 cups instant rice, uncooked
1 0nion, chopped
1/2 green pepper, chopped
One 10.5 ounce can of tomato soup
2 tsp cooking oil
2 tsp worchestershire sauce
1 tsp tabasco sauce
1 8 oz can of tomatoes
Combine all ingredients and place in casserole dish. Cover and bake at 325 F for 35 minutes.
Creole Crawfish Casserole
8 oz crawfish tail meat-thawed
1 1/2 cups instant rice, uncooked
1 0nion, chopped
1/2 green pepper, chopped
One 10.5 ounce can of tomato soup
2 tsp cooking oil
2 tsp worchestershire sauce
1 tsp tabasco sauce
1 8 oz can of tomatoes
Combine all ingredients and place in casserole dish. Cover and bake at 325 F for 35 minutes.
