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Cajun crawfish casserole
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| Artist: |
_ |
| Categories: |
Casseroles, Entrees, Seafood |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 2
| cup | Crawfish tails -- chop | | | Coarse | | 4
| | Hard-cooked eggs -- chop | | | Coarse | | 1/2
| cup | Celery -- chop fine | | 1/2
| cup | Bell pepper -- chopped | | 1
| cup | Toasted bread crumbs | | 1/2
| | Stick butter -- melted | | 1
| cup | Yellow squash, boil -- | | | Drain | | 1/4
| cup | Half-and-half | | 4
| tbsp | Shallots -- chop fine | | 1
| tbsp | Garlic -- chop fine | | 1
| tsp | Salt | | 1/2
| tsp | White pepper | | 1/4
| tsp | Red pepper | | 1
| cup | Cracker crumbs -- crumble | | | Coarsely | | 1/4
| cup | Parsley -- chop fine |
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Procedures:
| 1 | Combine everything in a large bowl, except cracker crumbs and parsley. | | 2 | Mix well. | | 3 | Butter insides of a 1-?qt casserole and spoon the mix into it. | | 4 | Sprinkle the cracker crumbs over the top and garnish the surface with the parsley. | | 5 | Bake the dish for about 20-25 minutes in a 400°F oven. | | 6 | Serve hot. |
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