12 min.
Crawfish Season
Creamy Crawfish and Rice Casserole
MAKES 8 SERVINGS
¼ cup unsalted butter4 stalks celery, chopped1 cup chopped red bell pepper1 cup chopped yellow onion2 (16-ounce) packages crawfish tails, rinsed and well drained2 (10.5-ounce) cans cream of celery soup3 cups long-grain rice, cooked according to package directions1 (8-ounce) can diced water chestnuts, drained1 (8-ounce) block sharp Cheddar cheese, shredded1 cup whole milk½ cup chopped fresh parsley, divided1 tablespoon Creole seasoning2 cups soft fresh French bread crumbs¼ cup unsalted butter, melted
1. Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.
2. In a large skillet, melt butter over medium heat. Add celery, bell pepper, and onion; cook, stirring occasionally, until tender, about6 minutes.
3. In a large bowl, combine vegetable mixture, crawfish, soup, rice, water chestnuts, cheese, milk, ¼ cup parsley, and Creole…
