If you live in Louisiana, or have ever visited, you know that our food has its own distinction from the other forty-nine states.Shrimp, oysters, crawfish and fish with a roux, sauces, and Cajun/Creole techniques define this unique cuisine.Known for its high fat and high flavor, I am delighted to be a part of www.Bayoubuzz.comtwice a month to give you a healthier version of all your Louisiana favorites.Healthy Louisiana food might seem like an oxymoron, but as you sample my easy, everyday versions of many of the classics, you, too, will see eating healthy does not mean giving up food with flavor.In celebration of the abundance of fresh seafood and local ingredients, I am excited to offer you trim& TERRIFIC™ Louisiana recipes that you can prepare in a timely manner.
Mother’s Day is Sunday!With the long waits, set menus, and high prices in restaurants, more families are celebrating an occasion in the comfort of their own home.The next dilemma is what to prepare as most of us are busy, don’t like to cook, or at a loss of what to cook.With crawfish tails readily available, and the need to feed a crowd, I decided to feature for my first recipe, my Crawfish and Rice Casserole.For more recipes, visit www.hollyclegg.com
The decision was easy, as last week, a facebook friend emailed me, “The Crawfish Casserole recipe is absolutely AMAZING!!!!!!! A+++++.”This family friendly and easy-to-make crowd pleaser can be made ahead of time and refrigerated to cook when ready to serve.This one-meal dish only needs a great salad (toss in seasonal fruit) and bread; and your meal is complete.Happy Mother’s Day to all the mothers out there!!
Crawfish and Rice Casserole
Cooked shrimp may be substituted in this crowd-pleasing dish. Use wild rice if desired.Recipe form the anchor to my series, The trim&TERRIFIC Cookbook.
Makes 12-14 servings
2 tablespoons olive oil
2 large onions, chopped
2 large green bell peppers, seeded and chopped
2 pounds crawfish tails, rinsed and drained
1 (8-ounce) package fat-free cream cheese, cubed
1 (10 3/4-ounce) can 98% fat-free cream of mushroom soup
1. Preheat oven to 350°F. Coat 2-3-quart casserole dish with nonstick cooking spray.
2. In large skillet, heat oil over medium heat, sauté onion and pepper until tender, 5 minutes. Add crawfish tails and cream cheese, cooking until cream cheese is creamy. Add cream of mushroom soup and cheese spread, cooked rice, green onions, garlic, cayenne, white pepper.
3. Transfer mixture to prepared dish. Bake, uncovered, 30 minutes, or until well heated. Serve.
·Mother’s Day Gift:Pick up copy of Holly Clegg trim&TERRIFIC™ Gulf Coast Favorites:Holly’s new book featuring best of Louisiana and southern food.A portion of the proceeds goes to America’s WETLAND Foundation so eat healthier and make a difference!
·Holly’s gone mobile with Holly’s Mobile Rush Hour Recipes:Holly’s most popular recipes on today’s most popular phones.Iphone:download today on iphone appsBlackberry featured on www.handango.com
·Sign up for Holly’s Monthly Menu Newsletter for seasonal menus, fun ideas and recipes at www.hollyclegg.com
by Holly Clegg
