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.
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.
Here in New Orleans we love our seafood and have it in our holiday dishes. I made this dish for Thanksgiving as one of my casseroles and we loved it. Especially my husband.
