Yield: 4 Servings
|1 pounds||Boiled crawfish; peeled|
|1 large||Spoonful oil|
|1 large||Eggplant; sliced|
|1 large||Bell pepper; chopped|
|1 large||Onion; chopped|
|1||Rib celery; chopped|
|2 slices||Stale bread|
|Salt & pepper to taste|
Fry onion in hot oil; add eggplant, bell pepper and celery. Let simmer, stirring frequently. Add chopped crawfish tails and let cook about 10 minutes. Mix thoroughly with bread which has been moistened. Season to taste. Place in a casserole, cover with bread crumbs and keep hot in oven until ready to serve.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .