Rating: 5 stars
1 Ratings
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A creamy Southern/Cajun twist on a classic.


Recipe Summary

15 mins
50 mins
1 hr 5 mins
1 8x10-inch casserole


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


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.

  • 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