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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Ratings & Reviews

koriander's Review

cindytuck
February 10, 2013
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.

cindytuck's Review

koriander
November 28, 2012
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.