Tuesday, December 28, 2010

Crawfish Rice Dressing

A mixture of long grain rice, Louisiana crawfish tails, cream soups, bell pepper and spicy seasonings brings this rice dressing to life.

Crawfish Rice Dressing

I recently had the chance to give Cajun Country Rice a try and they provided me with a Crawfish Rice Dressing recipe that sounded too good to pass up. A recipe that has been handed down from mother to daughter, it was absolutely delicious and would make a fantastic addition to any holiday, including your New Year's Eve party menu.

Super easy too. I just mixed together the soups and seasonings, then added in the raw, uncooked rice.


Once that is mixed together well, then carefully fold in the seafood. I used a pound bag of frozen Louisiana crawfish and a full pound of claw crabmeat.


Once combined, turn out into a buttered 9 x 13 inch baking pan, cover and bake at 350 degrees F for about an hour.


I used frozen Louisiana crawfish to prepare this dish, but it would be ideal when made with freshly boiled crawfish. For fresh crawfish, the farming season depends on the weather, but generally begins sometime around late February to early March and runs through June.  I don't see any reason why you couldn't easily also substitute peeled and deveined fresh shrimp in place of crawfish either.

This recipe was wonderful with one note. It is intended to be made and consumed immediately. In other words, don't try to make it in advance and reheat or hold it. Instead, cook it just before you intend to serve it, and then serve it hot and direct from the oven.


I was very pleased with the quality of the Cajun Country Rice product, and it is 100% Louisiana rice, straight from the family owned Falcon Rice Mill in Crowley Louisiana where it has been milled since 1950. It has also earned the "Certified Cajun" seal. In order to earn that seal, product ingredients must be home grown and/or produced in Louisiana, so anytime you see that seal you know you have a true Louisiana product. Any time I can choose a domestic product over an imported one, home grown will always be my choice.


By the way, I have heard that the crawfish coming out of the rice fields in Crowley are hands-down the best, fattest and sweetest crawfish anywhere. I don't know whether that is a fact, though this is one taste test that I think I need to experience!  Most crawfish feed on grass and come from the swamps of the Atchafalaya, but the crawfish from Crowley feed on the rice in the fields, which is apparently what gives them this unique taste.

Check out this Black-eyed Pea Jambalaya I made with Cajun Country Rice y'all. Yum.


Cajun Country Rice turned out a beautiful, tasty rice that is spot on. They offer both medium and long grain rice, as well as a brown rice, and two fragrant versions - jasmine and popcorn. It can be ordered online, but many varieties can be found in grocery stores in my area, including our local Walmart, so be sure to look for it at your market.


Recipe: Crawfish Rice Dressing

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 1 hour | Yield: About 6 servings


Ingredients
  • 1-1/2 cups uncooked long grain Rice (like Cajun Country)
  • 1 pound of Louisiana crawfish tails, with the fat
  • 1 can cream of mushroom soup
  • 1 can cream of onion soup
  • 1/2 cup chopped bell pepper
  • 4 tablespoons of butter, melted
  • 2 teaspoons Cajun seasoning
  • 2 dashes hot sauce
  • 1/2 teaspoon garlic powder
  • 1-1/2 cups chicken broth
  • 1/2 pound crabmeat, optional
Instructions

Combine all ingredients in a buttered 9 x 13 inch casserole dish. Cover with foil and bake at 350 degrees for 1 hour. Serves 6.

Cook's Notes: I used frozen Louisiana crawfish tails, Slap Ya Mama Cajun seasoning, and 1 pound of claw crabmeat.

Frozen Crawfish Tip: To freshen the taste of frozen crawfish Cassie, add 1 tablespoon (or to taste) of liquid crab boil and enough ice cold water to cover the seafood. Let it soak in the fridge for about an hour. Keep in mind you will need to use much less Cajun seasoning after soaking the seafood however, so taste, then add and adjust other seasonings.

Variation: Can substitute peeled and de-veined shrimp for the crawfish. To add a crunch, uncover the casserole the last 10 minutes of cooking time and top the dish with about 3/4 cup of crushed potato chips; return to the oven. Zapp's Spicy Cajun Crawtaters chips would be a perfect choice.

Source: http://deepsouthdish.com via Cajun Country Rice

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Check These Recipes Out Too!

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Disclosure: Cajun Country Rice provided me with their rice product to try.

Posted by on December 28, 2010
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22 comments:

  1. I've read that crawfish doesn't freeze well, does something to the flavor? What's your opinion on this? Recipe looks so good.

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  2. Well, I used frozen crawfish in this recipe so I wouldn't post it if I didn't think it was good!! I prefer fresh crawfish over frozen any day of course, but, IMHO crawfish freezes fine and tastes great, so long as it is Louisiana crawfish! The flavor of Asian imported frozen crawfish however, BLEECH, GROSS, YUCK!! Tastes awful and isn't worth a dime and unfortunately since it's cheaper, it is what most people buy.

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  3. This looks delicious. If you use shrimp, do you pre-cook them or place them in the casserole raw? Thanks for your delicious recipe.

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  4. whitequiet, I haven't tried this exact recipe with shrimp, so I'd have to experiment with that adaptation before commenting. I do a shrimp casserole where I do precook the shrimp to slightly undercooked, but that recipe also uses precooked rice where this one uses uncooked rice and my shrimp casserole only bakes for half the time of this recipe.

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  5. I like rice, never tried crawfish..Up here I don't even know if they sell it frozen. Shrimp would work though...I like a good flavorful rice. Happy New Year Mary.

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  6. Just wanted to say that this is my FAVORITE food blog. I love coming here for your recipes. They never fail to be delicious. Please come out with a cookbook!!! I would love to buy it! I'm going to definitely try this recipe for New Year's Day. Thanks for such a great blog!

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  7. Odd.....I can eat shrimp and lobster but just can't get my head around eating crawfish. Same basic crustacean I know, it's just a mental thing for me.

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  8. Happy New Year to you too Faith!

    Califia's Lap, thank you so much!! I'm gonna try to work on that cookbook in 2011 - we'll see how it goes. Thanks again for your sweet comments & Happy New Year!!

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  9. I can't beleive how delisious this looks! I think i was cajun in a past life!

    Hope you had a great holiday, anne

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  10. Wow! This looks so good! I need to make my way down to Louisiana some day to try some good ol' Cajun cookin'! :)

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  11. I cant find the rice anywhere and cant order it online. Do you have a similar recipe that uses plain rice? I would love it. I havent had crawfish since I was a kid :( I still look at your blog daily and I love your recipes! Hope you had a wonderful Christmas and have a great new year!

    ReplyDelete
    Replies
    1. Mahatma has a long grain rice and is usually available in all grocery stores across the nation.

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    2. Hi Stephanie! This was a product review and recipe shared from Cajun Country brand rice, but you can certainly substitute any long grain rice available in your area. Hope that helps!

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  12. Hi Stephanie! You can sub in another brand of long grain white rice.

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  13. Oh yum yum yum!! The pics make me hungry, the recipe sounds great too, I'll give it a try for sure!

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  14. Thanks again, Mary!

    I wanted to put my comments here as well in case any of your followers aren't on FaceBook.

    I made this recipe last week with shrimp in place of the crawfish, and it was FANTASTIC! I added a little more spice (a fresh, finely diced jalapeno and some additional cajun seasoning) and had to sub in a can of cream of chicken since my store didn't have cream of onion. My roommate and I LOVED it.

    One note: at high altitudes, it needs to bake about twice as long for the rice to fully cook.

    Thanks, Mary!

    ReplyDelete
  15. Stephanie, you can find Cajun Country Rice on cajungrocer.com or directly from the mill. Just e-mail Robbie at robert@falconrice.com. Robbie is one of the owners and he would be happy to help!

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  16. Just curious, what does happen if you reheat the next day? not that I'm saying there will be any left over but just in case.. so love everything you cook & wish I had all day to try all of them..

    ReplyDelete
    Replies
    1. Cooking it, then eating it immediately, but storing the leftovers and reheating should be fine. Trying to make the entire casserole ahead and then heating it again for serving just didn't work out well for me. It didn't taste fresh the second round & really needed to be baked & then served right away. Hope that helps!

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  17. The family loved it.. Thank you..

    I added diced onions and minced garlic.

    ReplyDelete

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