Crawfish eggplant casserole

4 Servings

Ingredients

QuantityIngredient
1poundsBoiled crawfish; peeled
1largeSpoonful oil
1largeEggplant; sliced
1largeBell pepper; chopped
1largeOnion; chopped
1Rib celery; chopped
2slicesStale bread
Salt & pepper to taste

Directions

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, .