Ingredients
8
8 servings
- •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 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.
Nutritional Facts
Per 8 servings
- Calories: 409
- Carbohydrate: 39g
- Fat: 16g
- Fiber: 2g
- Protein: 26g
- Sugar: 3g
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