Crawfish Creole Casserole Recipe

INGREDIENTS:

• 1 can Robin’s Original Crawfish Étouffée
• 1/2 cup chopped onions
• 1/2 cup chopped celery
• 3 cloves garlic crushed
• 3 tbsp butter
• 1 16oz can whole tomatoes
• 1 8oz can tomato sauce
• Salt to taste
• Pinch of sugar
• 1 tbsp Worcestershire sauce
• TABASCO® Brand Pepper Sauce
• 2 tsp cornstarch
• 1 tbsp water

Over medium heat, sauté onions, celery and garlic in butter. Add whole tomatoes (mashing as you put in sauté pan), tomato sauce, salt, sugar, Worcestershire sauce and TABASCO®. Simmer uncovered for 45 minutes. Mix cornstarch and water and stir mixture into sauce. Cook and stir until thick and bubbly. Add Robin’s Crawfish Étouffée. Check for seasoning. Simmer 5-10 minutes, serve over hot Louisiana rice. Garnish with parsley and green onions. (Note: For a different flavor add 1 tsp chili powder when you add seasonings.) Serves 8-10.

Recipes:

• Crawfish Cardinale
• Crawfish Creole Casserole
• Crawfish Gouda Casserole
• Cajun Crawfish Pasta
• Crawfish and Corn Soup
• Cajun Benedict Crawfish with Artichokes
• Crawfish over Broiled/Grilled Fish
• Crawfish Gouda
• Crawfish Pie