Louisiana Style

Crawfish or Shrimp and Rice Casserole

This is the first in a series of three recipes sent to me by my sister and it's a great reminder of New Orleans - easier than gumbo or risotto, but just as tasty and filling! This is a perfect meal to prepare for friends or to take elsewhere and it also freezes. There's plenty of room in this recipe for you to be as experimental and adventurous as you like, so don't hold back! Try adding spices like red pepper and turmeric, a cajun spice mix (I like Alchemy Spice Company's Bayou Ya Ya blend) or even a splash or two of Louisiana Hot Sauce to get this thing going! Serve with green vegetables, cornbread or crusty bread....and wash it down in true modern girl style with a big 'ole glass of zesty white wine. Or a Hurricane.

What You Need

• 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 or shrimp
• 4 ounces sharp cheddar cheese (you can substitute if you want!)
  
• 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
• 5 cups cooked wild rice
• 1 cup chopped green onions
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper

What You Do

1. Preheat oven to 350°.
2. Heat a large nonstick skillet over medium-high heat.
   
3. Coat pan with cooking spray.
   
4. Add 1 cup onion and bell pepper; sauté 5 minutes or until tender.
   
5. Add crawfish and/or shrimp, cheeses, and soup.
   
6. Cook over medium heat until cheese melts, stirring occasionally.
   
7. Stir in wildrice and remaining ingredients.
   
8. Spoon into a 13 x 9-inch baking dish coated with cooking spray.
   
9. Bake at 350° for 30 minutes.
10. Serve hot.