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Prep time
30 minutes
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Cook time
1 hour 30 minutes
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Serves
8-10
Author Notes
Decadent recipe with a Cajun flair that you will want to make again and again. Great for crowds!! —Iboo
Ingredients
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1 pound
orzo
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1 1/2 cups
unsalted butter
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3 bunches
green onion bottoms
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1
medium yellow onion, finely chopped
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2
green bell pepper, chopped
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2 tablespoons
minced garlic
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1/4 cup
hot chow chow
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1 tablespoon
plus 1 teaspoon cajun seasoning
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1 tablespoon
plus 1 teaspoon red Tabasco
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1 tablespoon
plus 1 teaspoon Jalapeno Tabasco
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1/4 cup
chopped fresh parsley
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4 pounds
peeled crawfish tails
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1 pint
half & half
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8 ounces
shredded Velveeta
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8 ounces
shredded Monterey Jack cheese
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1/4 cup
flour
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3/4 cup
green onion tops
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Parmesan cheese
Directions
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Finely chop the green onions, yellow onion and bell pepper. Saute the green onion bottoms, onion, bell pepper, garlic and chow chow in the butter about 10 minutes. Add the Cajun seasoning, red & green pepper sauces, parsley & crawfish tails. Cover and simmer for 15 minutes.
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Start warming the water (with kosher salt) for the orzo.
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Add the half & half, Velveeta and Monterey Jack and cook stirring constantly until cheese is melted. Remove about a cup the sauce from the pot and put it in a bowl. Add flour to the sauce you removed and mix well. Return the flour/sauce mixture and add the green onion tops to the rest of the sauce and cook down to thicken.
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At this point, cook the orzo as directed on the package, drain and add the orzo to the crawfish mixture. Cook 5 more minutes on the stove top and then transfer to at least a 3 quart casserole sprayed with Pam.
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Cover the top with shredded parmesan.
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Cook about 30 – 40 minutes at 350.
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