A creamy Southern/Cajun twist on a classic.

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Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
8
Yield:
1 8x10-inch casserole
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a pot of water to a boil; add crawfish and boil until they turn bright red and claws are easily pulled off, 7 to 10 minutes. Peel and devein crawfish to yield about 1 pound.

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  • Bring a large pot of lightly salted water to a boil in the meantime. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

  • Preheat the oven to 350 degrees F (175 degrees C). Coat an 8x10-inch baking dish lightly with oil.

  • Whisk cream of mushroom and chicken soups together in a medium saucepan with Cajun seasoning and garlic powder. Add 1 cup Cheddar cheese and continue whisking until cheese is melted and sauce is smooth and creamy.

  • Mix spaghetti, tomatoes, and crawfish together in the prepared baking dish. Add the cheese sauce and mix thoroughly. Sprinkle top remaining Cheddar cheese and parsley.

  • Bake in the preheated oven until cheese is melted and golden brown at the edges, about 35 minutes.

Cook's Note:

Use pre-cooked crawfish such as boiled frozen crawfish if possible.

Nutrition Facts

409 calories; protein 26.1g; carbohydrates 39.2g; fat 15.6g; cholesterol 123.4mg; sodium 841.4mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/22/2020
I did not intentionally change the recipe. I had no crawfish available so I used shrimp. Everything else was exactly to the recipe. It was great and my family loved it. I look forward to making it with crawfish, but the shrimp was delicious. Read More