Crawfish Baked Spaghetti

Ingredients

• 1.5 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

Steps

1. Bring a large pot of water to a boil; add crawfish and boil until bright red and claws are easily pulled off, 7 to 10 minutes. Peel and devein crawfish to yield about 1 pound.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
3. Preheat the oven to 350 degrees F (175 degrees C). Coat an 8×10-inch baking dish lightly with oil.
4. Whisk together cream of mushroom and chicken condensed soups, Cajun seasoning, and garlic powder in a medium saucepan over medium heat until warm and well combined. Add 1 cup Cheddar cheese and continue whisking until cheese is melted and sauce is smooth and creamy.
5. Mix together cooked spaghetti, tomatoes, and crawfish in the prepared baking dish. Add cheese sauce and mix thoroughly. Sprinkle the top with remaining 1 cup Cheddar cheese and parsley.
6. Bake in the preheated oven until cheese is melted and edges are golden brown, about 35 minutes.