Original Creole Seasoning 
Creamy Herb Crawfish Dressing
The dressing you never knew you needed, imagine, all of your favorites coming together for the…
Get RecipeAuthentic Louisiana flavors come together for a lasagna dish like no other. These Crawfish and Shrimp Lasagna Rollups by @creoleseoul are the perfect mix of Cajun and Italian tastes that are sure to make this dish a family favorite.
Ingredients
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1 Pound Medium Shrimp, Peeled and Deveined
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12 Ounces Crawfish Tails
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1 Large Shallot, Diced
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1/3 Cup Parsley, Chopped
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5 Cloves Garlic, Minced
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6-8 Sheets Lasagna Noodles
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4 Cups Mozzarella Cheese, Shredded
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6 Ounces Parmesan Cheese, Grated
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Ricotta Cheese, to Taste
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2 Cups Heavy Whipping Cream
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1/3 Cup Reserved Crawfish and Shrimp Juice (or However Much You Get)
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1/2 Cup Butter
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1 Tablespoon Olive Oil
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Cooking Spray
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1/2 Lemon
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Tony’s Original Creole Seasoning, to Taste
- Clear
Directions
- Boil lasagna noodles according to package instructions, drain and then set aside.
- Preheat oven to 350°F.
- Heat olive oil in a skillet over medium heat.
- Put to the side any liquid from the crawfish and shrimp packaging.
- Season shrimp with Tony’s seasoning and then sauté in the skillet for 3 minutes.
- Stir crawfish tails in with the shrimp until heated and shrimp are fully cooked. Remove the shrimp and crawfish from the skillet and set aside.
- Melt butter in the same skillet and add in the shallots. Sauté for 3 minutes or until tender. Stir in garlic and cook for another minute.
- Add in the reserved shrimp and crawfish juices and then stir in the heavy cream to combine. While stirring, bring to a boil then down to a simmer.
- Season liquid with Tony’s seasoning to taste and stir.
- Turn the heat down to low and stir in Parmesan cheese and parsley. Once sauce is thickened and seasoned to taste, remove from heat.
- Lay out your cooked lasagna sheets and smear them with a thin layer of ricotta cheese.
- Next, add a layer of the crawfish and shrimp mix, followed by mozzarella cheese and the Cajun cream sauce.
- Carefully roll up the lasagna sheet and add to a sprayed baking dish. Repeat until you’ve used all the crawfish and shrimp mixture.
- Cover the rollups with the remaining Cajun cream sauce and a heavy sprinkling of the remaining mozzarella cheese.
- Cover the baking sheet with foil and bake for 20 minutes.
- Once cooked, garnish with more fresh parsley and enjoy!
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