Description
A creamy Southern/Cajun twist on a classic.
Ingredients
- 1 ½ pounds crawfish, shell-on
- 1 (12 ounce) package spaghetti
- 1 teaspoon oil, or as needed
- 1 (10 ounce) can condensed cream of mushroom soup
- 1 (10 ounce) can condensed cream of chicken soup
- 1 teaspoon Cajun seasoning
- 1 teaspoon garlic powder
- 2 cups shredded Cheddar cheese, divided
- 1 (14 ounce) can diced tomatoes, drained
- 1 teaspoon dried parsley flakes
Instructions
- 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 8×10-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.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Servings: 8