Crawfish Casserole, Sautéed Summer Squash
Servings : 8
Ingredients
Crawfish Casserole
- 1 stick unsalted butter
- 1/2 cup onion chopped
- 1/2 cup bell pepper chopped
- 1 cup mushrooms sliced
- 1 Tbsp bottled minced garlic
- 1 cup Chicken broth
- 8 oz cream cheese
- 3 cups brown rice cooked
- 1 lb crawfish meat thawed
- 1 tsp seafood seasoning
Sautéed Summer Squash
- 2 yellow squash thinly sliced
- 2 zucchini thinly sliced
- 3 Tbsp unsalted butter
- 1/2 cup parmesan cheese grated
Instructions
Crawfish Casserole
- 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