Thursday, March 10, 2016

Spicy Cajun Crawfish Casserole + Time for Downtown Alive

Tis the season for crawfish and there seems to be a bumper crop this year due to the mild winter we had. You might say that we're "on a tear" and are eating them every which way imaginable.  Here's another family favorite that is just perfect for anytime you want a sinfully delicious meal. Allons manger, cher! Bon appetit!

Spicy Cajun Crawfish Casserole

1 onion, chopped
1/2 cup each, red and green bell pepper, chopped
2 stalks celery, sliced thin
2 tsp.'s garlic, minced
1 or 2 jalapeno peppers, seeded and chopped
1/4 cup fresh flat leaf parsley, chopped
1/4 cup green onions, sliced thin
1/2 stick butter
1 can cream of mushroom soup
1 soup can half n' half
1 (1/2) lbs. peeled crawfish tails
1 tsp. or more Cajun seasoning
Few shakes Tabasco sauce
1 1/2 cups cooked rice
1 cup shredded cheddar cheese, divided
1/2 cup seasoned breadcrumbs

Melt butter on medium heat, in large,  heavy skillet. Saute' the first 5 ingredients in the butter , until soft. (about 10 minutes)

Add crawfish, seasoning, parsley, and green onions, and continue cooking for 10 minutes. Add soup, half n' half, and Tabasco, and mix well.

Fold in the rice and half of the cheese, mixing gently, but well. Transfer to a greased 13 x 9 inch baking dish and top with breadcrumbs and remaining cheese. Bake at 350 degrees, for 30 to 35 minutes.

Serve with a big tossed salad and a good loaf of crusty, French bread. Scrumptious!

Time for Downtown Alive 

It's that time again to spring forward and for the Spring Downtown Alive concert series. Roddie Romero and the Hub City All Stars will be kicking off this year's season on Friday evening at Parc International in downtown Lafayette. Here's a little clip of this "hot as Tabasco" band rockin' the crowd at Festival Acadiens.  For a complete schedule, click here.

Wishing ya'll a fun and fabulous weekend! Merci beaucoup for stopping by!


Susan Flett Swiderski said...

That dish sounds sooooooo good. (Just like all the rest of your recipes.)

Last week, I bought some absolutely gorgeous... and HUGE... never-frozen pink shrimp from the Gulf. I wanted to fix them a bit differently than usual, so I checked out your blog. Looked through the whole thing, girl! (I was only drooling a little bit while doing it...)

Anyhow, I used the Cajun Jacked-Up recipe. Holy moley! They were absolutely lip-smacking good. Fan-TAS-tic!!! Thank you so much. :)

Big Dude said...

Another great looking Acadian dish. Does the glut meat crawfish are cheaper?

Linda Starr said...

the river view looks wonderful and of course the food is spectacular hope all is well with you.

Kat said...

Hey Marguerite! This looks scrumptious!! I hope you were not affected by the recent flooding down your way.

Eddie said...

I'd take that Spicy Crawfish Cas any day
To keep my hunger far at bay
I bet it tastes good and real cool
To pass by a portion I'd be a fool.
And then on the dance floor with you I'd dive
To a Bayou Boogie at Downtown Alive. . . . lol