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Crawfish Casserole

You just may want to make a double batch, because y'all will love this. It's a hit every time we make it. If you're not from Louisiana, you may want to leave out the cayenne pepper.


  • 1 lb. Louisiana crawfish tails
  • 1 stick margarine
  • 1 large onion
  • 1 bundle of green onion
  • 1-2 stalks celery
  • 1/4 bellpepper
  • 4 cloves garlic
  • 1/4 tsp. of cayenne pepper
  • 1/4 tsp. black pepper
  • 1 can of cream of mushroom or cream of shrimp soup
  • 1 cup of bread crumbs

Cooking Instructions

You must sweat the okra using the following process:

  1. On medium heat, melt margarine in a 5-quart Dutch oven.
  2. Add cut vegetables and saute until onions start to clear and become soft, about 10 minutes.
  3. Add crawfish tails and saute an additional 5 minutes.
  4. Take off heat and add cayenne, black pepper, cream of muchroom soup, and bread crumbs.
  5. Mix well and put into casserole dish.
  6. Bake at 350 for about 30 minutes, uncovered.
  7. Let stand 10 minutes before serving.
  8. Serve with garlic bread and salad.
  9. Serves about 5.

Enjoy the taste of New Orleans!

Try our Recipe Menu for more fantastic New Orleans recipes.