Cajun Crawtater casserole

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350ºF.

Step 2

Take the bags of Crawtator potato chips in your hands and squeeze together until the contents are crumbled and the pieces broken down. Open the bags and pour into a container and reserve.

Step 3

In a medium pot over high heat, add the potatoes and enough water to cover. Bring to a boil and continue cooking until the potatoes are tender. Remove and drain.

Step 4

In a large cast-iron skillet over medium-high heat, melt the butter and add the onions, celery, and bell pepper. Cook until the onions turn translucent and add the parsley, garlic, and rosemary. Add the wine and continue cooking until the alcohol evaporates, about 5 minutes. Reduce the heat to medium, add the heavy cream and continue cooking until reduced by half.

Step 5

In a large mixing bowl, add the yogurt, cream cheese, Jack cheese, and eggs. Stir together and combine. Add the potatoes and with a spoon break up the potatoes into smaller chunks.

Step 6

Combine the two mixtures and stir to incorporate. Add the crawfish tails and stir to combine. Season with Cajun seasoning, hot sauce, salt, and pepper to taste.

Step 7

(Note: You have options — this dish can be baked in a large oven-proof casserole dish or in individual ramekins.)

Step 8

Pour the mixture into a baking dish sprayed with non-stick spray. Smooth out and sprinkle with green onion tops and top with the crumbled Crawtator potato chips.

Step 9

Cover with aluminum foil and bake for 45 minutes. Remove the foil and bake uncovered until golden brown, about 10 minutes.

Step 10

Remove from the oven and serve with crusty French bread.