Crawfish Baked Spaghetti
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Recipe Summary Crawfish Baked Spaghetti
A creamy Southern/Cajun twist on a classic.Ingredients | Fresh Crawfish Houston1 ½ pounds crawfish, shell-on1 (12 ounce) package spaghetti1 teaspoon oil, or as needed1 (10 ounce) can condensed cream of mushroom soup1 (10 ounce) can condensed cream of chicken soup1 teaspoon Cajun seasoning1 teaspoon garlic powder2 cups shredded Cheddar cheese, divided1 (14 ounce) can diced tomatoes, drained1 teaspoon dried parsley flakesDirectionsBring 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.Use pre-cooked crawfish such as boiled frozen crawfish if possible.Info | Fresh Crawfish Houstonprep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
8
Yield:
1 8x10-inch casserole
TAG : Crawfish Baked SpaghettiSeafood, Shellfish, Crawfish,
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