Cajun crawfish casserole

Yield: 1 Servings

Measure 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

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)

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