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.
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
How to Make It
Preheat oven to 350°.
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.
My husband and I loved this. It was amazingly rich and creamy. I followed the directions but added garlic to the onion saute. I used two bags of Mahatma long grain and wild rice w seasoning, cooked as directed, and used this instead of cooking two different rices. I added fiesta seasoning since I like spice, and added it w the cayanne pepper. This was very creamy, well seasoned and saucy. I served it with steamed brocolli.