Source: dLife

Crawfish and rice sautéed in onions, peppers, garlic and seasonings.

Servings

2 tbsp olive oil
2 large onion , chopped
2 large green bell peppers , seeded and chopped
2 lb crawfish , rinsed and drained
8 oz fat free cream cheese , cubed
10.75 oz cream of mushroom soup, 98% fat free
4 oz processed cheese spread , cubed
6 cup cooked white rice
1 cup fresh chopped green onion , chopped
1 tsp minced garlic
0.25 tsp ground cayenne (red pepper)
1 pinch white pepper

1 Preheat the oven to 350 degrees F.
2 Coat a 2 or 3-quart casserole dish with nonstick cooking spray
3 Use a large skillet, and heat the oil over medium heat, and sauté the onion and pepper until tender, about 5 minutes.
4 Add the crawfish tails and cream cheese, cooking until the cream cheese is creamy.
5 Add the cream of mushroom soup and cheese spread, cooked rice, green onions, garlic, cayenne, and white pepper.
6 Transfer the mixture to the prepared dish coated with nonstick cooking spray.
7 Bake, uncovered, for 30 minutes or until well heated.