Preheat oven to 350˚F. Heat the oil in a large skillet over medium heat. Add the vegetables and the red pepper flakes and cook, stirring, until the onion is transparent.
Remove skillet from heat. Stir in the crawfish tails, mayonnaise, and black pepper.
Spoon mixture into a buttered 1 quart casserole dish. Bake about 30 minutes, or until bubbly. Top with shredded cheese and and bake 5 minutes more. Serve immediately.
Cook rice according to package instructions.
Saute chopped onion and bell pepper until soft.
Add Ro-Tel tomatoes and Pet milk.
Let simmer about 5 minutes.
Add crawfish and simmer 5 to 10 minutes.
Mix rice and crawfish mixture and put in casserole dish.
Sprinkle top with shredded Mexican Velveeta.
Cook at 350\u00b0 for about 15 to 20 minutes or until cheese is melted.
(Good with shrimp, also.)
Rinse crawfish tails.
In a large skillet, saute in butter the onion, celery, bell pepper and garlic. Add crawfish tails and continue to saute until thoroughly heated. Add cream of mushroom soup and seasonings to taste.
Stir in rice.
Pour into large casserole and sprinkle with bread crumbs. Bake until bubbly and crumbs are lightly browned, approximately 30 minutes at 350\u00b0.
Season crawfish.
Melt butter in pot and saute crawfish for 5 minutes.
Remove crawfish.
Add all vegetables; saute for 10 minutes.
Add all other ingredients, except bread crumbs.
Place in casserole dish.
Cover with bread crumbs and bake at 375\u00b0 for 30 minutes.
Cook yellow rice mix according to package directions. Spray skillet with Pam and saute seasoning mix.
When seasoning mix is tender, add tomatoes and crawfish. Simmer this until rice is cooked.
Remove cooked rice from heat and add mushroom soup to rice.
Spray 13 x 9 casserole dish with Pam. Pour rice mixture into casserole dish. Fold crawfish mixture into rice. Top with Mexican cheese.
Bake at 350 for 20-30 minute.
Cook onions, pepper and celery in butter until tender.
Add soups, garlic, parsley, green onions, pimento and crawfish.
Heat thoroughly until crawfish are cooked.
Add salt and hot sauce to taste.
Stir in rice and bread crumbs.
Saute vegetables in oleo until tender.
Add crawfish and soups.
Heat well until bubbly. Stir in rice and bread crumbs. Pour into 2-quart casserole.
Top with additional bread crumbs. Bake 30 minutes at 350\u00b0.
You may add 1/2 pound crab meat.
Saute onion, pepper and celery in margarine.
Add crawfish and Ro-Tel tomatoes.
Cook 5 minutes. Add soup and corn and cook 5 minutes longer.
Add 2 cups cooked rice (a little more may be added if desired) and parsley.
If you like seafood hot or spicy, add more seasoning to taste.
Put into greased casserole; cover with bread crumbs and bake 1/2 hour at 350\u00b0 or until center begins to bubble.
Chop vegetables very finely and saute in butter.
Add crawfish tails and cook for 4 minutes.
Add soups and season to taste.
Then add cooked rice, water, parsley, and green onion tops.
Heat thoroughly.
Pour into casserole and sprinkle with bread crumbs. Bake for 25 minutes in a 375\u00b0 oven.
Melt butter; saute onion, green onion, bell pepper, tomato and shrimp or crawfish until cooked.
Add cooked rice and mix; put in a casserole dish.
Bake at 450\u00b0 until bubbly and turn off heat.
Melt butter in skillet.
Add onions, peppers and garlic.
Cook until tender-crisp.
Stir in crawfish, soup, rice, parsley, lemon juice and seasoning.
Add bread, which has been crumbled and soaked in milk; mix well.
Spoon into a buttered 2-quart casserole.
Sprinkle with paprika.
Baked at 350\u00b0 for 30 minutes. Makes 6 servings.
Saute vegetables in margarine.
Mix vegetables, crawfish, soup, rice and seasonings well.
Place in a 2 or 3-quart casserole.
Top with seasoned crumbs.
Bake at 350\u00b0 about 30 minutes.
Sometimes, instead of bread crumbs, I use Durkee fried onions on top.
In a double boiler, melt stick of butter and add cubed cream cheese.
Stir over low heat until melted.
In a separate pot, saute crawfish, onions, bell pepper and mushrooms until limp.
Add mushroom soup and cooked rice.
Stir in garlic powder and peppers. Add cream cheese mixture.
Put in greased casserole.
Top with Velveeta cheese and onion rings.
Bake in 350\u00b0 oven for about 30 minutes or until bubbly.
Serves 8 to 10.
tablespoons margarine and saute crawfish tails, onions, bell pepper and
Cook rice as directed on box. Saut chopped pepper and onions in margarine until tender. Mix in large skillet Ro-Tel with onions and pepper and cook for about 3 minutes. Add cream of mushroom soup. Add drained crawfish and cook for about 5 minutes. In large casserole, spread rice on bottom. Pour crawfish mixture over rice and spread evenly. Sprinkle Tony's Creole over this and then sprinkle cheese over rest. Cook at 350\u00b0 for 10 to 15 minutes or until cheese is melted.
Saute vegetables in margarine.
Stir in soups and add crawfish tails.
Stir in rice.
Pour into 9 x 13-inch casserole.
Heat in 350\u00b0 oven until hot.
Saute seasonings in butter until tender. Saute crawfish until tender.
Add onions and soup. Add bread, rice and water.
Place in casserole dish and sprinkle bread crumbs on top. Bake at 375\u00b0 for 30 minutes.
Saute together butter, chopped onion, bell pepper, onion tops, parsley and garlic. Add pimentos, mushroom soup and Cheddar soup, heating thoroughly.
Add crawfish or shrimp and rice.
Pour into 12 x 12-inch casserole dish and top with crushed Escort crackers.
Bake uncovered at 350\u00b0 for 45 to 55 minutes.
Saute onions in margarine.
Add broccoli and Cheez Whiz.
Let come to a bubbling boil.
Add crawfish and rice.
Cook 3 minutes. Pour into casserole, top with bread crumbs and bake at 350\u00b0 for 25 minutes.
Saute onions, celery and bell pepper in margarine.
Add Rotel and cook about 15 minutes.
Add crawfish tails (you may want to saute them in a little margarine
before adding to other ingredients, they will stay firmer).
Mix in rice, soup and parsley.
Pour into casserole and top with cheese.
Bake at 325 degrees for 40 minutes.
Serves 8.