“This recipe is to die for. I bring it to covered dish dinners and there never a bit left. My sons request this when they drop by and take any leftovers home. As a personal preference, I use Louisiana crawfish, not the Chinese frozen. I do think there is a definite taste difference.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 (10 ounce) packagefrozen seasoning, blend
  • 1 lb crawfish tail
  • 1 (8 ounce) boxzatarain's yellow rice mix
  • 1 (10 ounce) can Ro-Tel tomatoes
  • 1 (10 ounce) can condensed golden mushroom soup
  • 1 (8 ounce) package Mexican blend cheese, shredded

Directions

  1. Cook yellow rice mix according to package directions. Spray skillet with Pam and saute seasoning mix.
  2. When seasoning mix is tender, add tomatoes and crawfish. Simmer this until rice is cooked.
  3. Remove cooked rice from heat and add mushroom soup to rice.
  4. Spray 13 x 9 casserole dish with Pam. Pour rice mixture into casserole dish. Fold crawfish mixture into rice. Top with Mexican cheese.
  5. Bake at 350 for 20-30 minute.

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