Crawfish and Rice Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Rice is the preferred starch in Louisiana. If you like use Creole Rose rice, which is an aromatic local rice. You can combine the ingredients ahead, refrigerate the dish for a day, then pop it in the oven. If you can't find crawfish in the freezer section of your local market, substitute shrimp. Ingredients:
cooking spray |
1 cup chopped onion |
1 cup chopped green bell pepper |
2 pounds frozen cooked peeled and deveined crawfish tail meat, rinsed and drained |
4 ounces light processed cheese, cubed (such as velveeta light) |
1 (6.5-ounce) tub light garlic-and-herbs spreadable cheese (such as alouette light) |
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted |
3 cups cooked wild rice |
2 cups cooked long-grain white rice |
1 cup chopped green onions |
1/2 teaspoon salt |
1/4 teaspoon ground red pepper |
Directions:
1. Preheat oven to 350°.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 cup onion and bell pepper; sauté 5 minutes or until tender. Add crawfish, cheeses, and soup. Cook over medium heat until cheese melts, stirring occasionally. Stir in wild rice and remaining ingredients. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 30 minutes.
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