Melt butter in large oven proof skillet. Add vegetables and garlic and sauté until tender, about 5 minutes. While vegetables are cooking, place cream cheese and chicken broth in a blender. Blend until smooth. Add cream cheese mixture to vegetables in pan. Add crawfish and seafood seasoning. Gently stir in rice. Bake at 350 degrees for 20-25 minutes.
Sautéed Summer Squash
Melt butter in a large skillet. Add squash. Sauté until soft, about 7 minutes. Top with cheese. Allow to stand until cheese melts. 4-6 servings