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Crawfish and Rice Casserole

Karry Hosford
Yield 8 servings (serving size: about 1 1/4 cups)
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

Nutrition Information

  • calories 323
  • caloriesfromfat 21 %
  • fat 7.7 g
  • satfat 4 g
  • monofat 1.6 g
  • polyfat 0.9 g
  • protein 29.2 g
  • carbohydrate 33.8 g
  • fiber 2.6 g
  • cholesterol 174 mg
  • iron 2.3 mg
  • sodium 719 mg
  • calcium 167 mg

How to Make It

  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.