Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Holly Clegg
Recipe by Cooking Light June 2004

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Credit: Karry Hosford

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

323 calories; calories from fat 21%; fat 7.7g; saturated fat 4g; mono fat 1.6g; poly fat 0.9g; protein 29.2g; carbohydrates 33.8g; fiber 2.6g; cholesterol 174mg; iron 2.3mg; sodium 719mg; calcium 167mg.
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