Cajun crawfish casserole
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Crawfish tails -- chop |
| Coarse | ||
| 4 | Hard-cooked eggs -- chop | |
| Coarse | ||
| ½ | cup | Celery -- chop fine |
| ½ | cup | Bell pepper -- chopped |
| 1 | cup | Toasted bread crumbs |
| ½ | Stick butter -- melted | |
| 1 | cup | Yellow squash; boil -- |
| Drain | ||
| ¼ | cup | Half-and-half |
| 4 | tablespoons | Shallots -- chop fine |
| 1 | tablespoon | Garlic -- chop fine |
| 1 | teaspoon | Salt |
| ½ | teaspoon | White pepper |
| ¼ | teaspoon | Red pepper |
| 1 | cup | Cracker crumbs -- crumble |
| Coarsely | ||
| ¼ | cup | Parsley -- chop fine |
Directions
Combine everything in a large bowl, except cracker crumbs and parsley. Mix well. Butter insides of a 1-½-qt casserole and spoon the mix into it. Sprinkle the cracker crumbs over the top and garnish the surface with the parsley. Bake the dish for about 20-25 minutes in a 400~ oven. Serve hot. Source: The Frank Davis Seafood Notebook (wrv)
Recipe By :