Every year at Christmas and Thanksgiving, we add one new dish to the menu, and the family voted that this one is a winner!
- 1 – 8 ounce Cream cheese
- 1 stick butter
- 2 tablespoons olive oil
- 2 lb. Crawfish tails (I used 1 lb. crawfish and 1 lb. shrimp. Chicken would also be delicious.)
- 1 large onion, chopped
- 1 large bell pepper, chopped
- garlic to taste
- 1 can cream of mushroom soup (If you are not a fan of canned soups, see substitution below.)
- 2 cups cooked rice
- 1/2 teaspoon red pepper
- 1/2 teaspoon black pepper
- 2 cups grated cheese (you choose what kind you want – I used cheddar.)
- 1 can fried onion rings
- 1 – 8 ounce jar mushrooms
Melt the stick of butter and cream cheese together. In another skillet saute onion, bell pepper, mushrooms and garlic in 2 tablespoons olive oil. Add crawfish, shrimp, or chicken. Now add the mushroom soup and cooked rice. Stir in red and black pepper. Add the cream cheese and butter to the crawfish mixture. Stir and check seasonings. Put in a casserole dish and top with grated cheese and fried onion rings. Bake at 350 degrees for about 30 minutes or until bubbly. Serves 8 – 10.
If you are not a fan of canned soups, you can use the recipe below as a substitute.
1 tablespoon vegetable oil; 1/2 cup onion, thinly sliced; 8 ounces white mushrooms, rinsed and sliced; 1 – 1/2 teaspoon kosher salt; 1/8 teaspoon garlic powder; 1/8 teaspoon black pepper; 1/2 cup chicken broth; 1 teaspoon thyme, chopped; 1/2 cup sour cream. Directions: Heat the oil in a large pan over medium-high heat. Add onion, mushrooms, salt, garlic, and pepper and cook, stirring, about 2 minutes. Add the chicken broth and thyme and cook until almost all the liquid is evaporated, about 3 to 4 minutes. Add the sour cream, and toss to combine.