Louisiana crawfish dressing
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Sliced squash (about 2 lbs) |
| 2 | cups | Water |
| 1 | large | Onion; chopped |
| 1 | each | Green pepper; chopped |
| 1 | cup | Chopped celery |
| 1 | clove | Garlic; minced |
| ½ | cup | Butter or margarine; melted |
| 1 | each | Egg; slightly beaten |
| 1 | cup | Italian-seasoned breadcrumbs |
| ⅓ | cup | Beau Monde seasoning |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | To 1/2 ts pepper |
| ¼ | teaspoon | Dried whole thyme |
| ⅛ | teaspoon | Red pepper |
| ⅛ | teaspoon | Hot sauce |
| 2 | cups | Peeled crawfish tails |
Directions
Combine squash and water in a Dutch oven; cook until tender. Drain well. Saute onion and next 3 ingredients in butter until tender.
Add vegetables and egg to squash; stir in breadcrumbs and remaining ingredients. Spoon mixture into a greased 12" x 8" x 2" baking dish.
Bake at 350 degrees for 30 minutes.
Betty Starnes of Baton Rouge, Louisiana in April, 1990"Southern Living". Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 06-11-95