Cooking Louisiana  -  Crawfish Casserole Riche
Crawfish Casserole Riche is a rich dish that is similar in ways to an au' gratin and you'll see the difference. This goes well as a side dish. Riche (pronounced "reesh") is French for rich.

1 med. onion - finely chopped
1 rib celery - finely chopped
1/2 bell pepper - finely chopped
1/2 stick butter

1/2 cup of fresh chopped parsley
4 leaves green onion tops - finely chopped
1/2 Tsp. "Old Bay" or Tony's Creole seasoning
2 cloves fresh diced garlic
1 pound peeled crawfish (see note below)
1 pint heavy whipping cream
1 pack (not box) Ritz Crackers crushed
Salt & Pepper to taste

Shallow casserole or au' gratin dishes.


In a saucepan on med-low heat melt the butter and add onions and celery. Cook until onions are clear and soft, don't brown. Add garlic and sauté for another few minutes. Add crawfish, green onions, garlic and seasoning; cook for a few more minutes.

Add the cream and mix well. Raise heat to med. and just get the mixture bubbling then remove from heat. Cover and let sit for 10 minutes. Take a spoon out to taste. Add seasoning if needed (see note below).

Add all but 3/4 cup of crackers and mix. Pour into desired containers and sprinkle with reserved cracker crumbs to just cover. Bake at 375ºF for about 25 minutes. Let cool a little and garnish with sprigs of fresh parley and sliced roasted garlic.

Note: Seafood purchased at the grocery will not normally be seasoned. If you're using meat that you peeled from a batch of boiled seafood it will be seasoned. Keep this in mind when adding seasoning.

Seasoning store bought seafood.