Pre-heat oven to 350.
Cook one cup of rice and set aside.
Add one chopped onion and one chopped bell pepper to 1/2 stick of butter and cook until tender.
Add crawfish (don't panic... you can use shrimp or even chicken instead) and cook for about 5 minutes or until done.
Add one clove of chopped garlic and stir well.
Add one can of cream of mushroom soup. Stir well. Add 8 ounces of cream cheese. stir until completely melted and mixed well.
Its very important that soup and cream cheese is melted and mixed well.
Add seasoning to taste. I like Tony Chachere's- but any Creole/Cajun seasoning will do.
Add rice. Mix well.
Transfer to baking dish, cover and bake for 30 minutes.
Top with 1/2 cup of grated Velveeta. Grating Velveeta is very difficult- it has to be extremely cold to do so, but I'm happy if I get small chunks on top.
Bake uncovered for 5-10 more minutes until all cheese melted.
Serve with salad and french bread.
You'll thank me later.