Ingredients

• 1.5 pounds crawfish , shell-on
• 1 , 12 ounce
• 1 teaspoon oil , or as needed
• 1 , 10.5 ounce
• 1 , 10.5 ounce
• 1 teaspoon Cajun seasoning
• 1 teaspoon garlic powder
• 2 cups shredded Cheddar cheese , divided
• 1 , 14 ounce
• 1 teaspoon dried parsley flakes

Instructions

1. 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. 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. 3 Preheat the oven to 350 degrees F (175 degrees C). Coat an 8x10-inch baking dish lightly with oil.
4. 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. 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. 6 Bake in the preheated oven until cheese is melted and edges are golden brown, about 35 minutes.

Nutrition per serving