Dishin' From the Kitchen: Crawfish Casserole

Since moving to the south, I've learned to appreciate the crawfish--words I never thought I'd say! 

Crawfish Casserole
serves 5-6

Ingredients:

• 1 lb. Louisiana Crawfish Tails
• 1 stick margarine
• 1 large onion
• 1 bundle of green onion
• 1-2 stalks celery
• 1/4 bell pepper
• 4 cloves garlic
• 1/4 tsp. of cayenne pepper (more or less to taste)
• 1/4 tsp. black pepper
• 1 can of Cream of Mushroom or Cream of Shrimp Soup
• 1 cup of bread crumbs
  
  

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Cooking Instructions

• Over medium heat melt margarine in a 5 quart dutch oven.
• Add vegetables and saute about 10 minutes, until onions soften and begin to turn clear.
• Add crawfish tails and saute an additional 5 minutes.
• Take off the heat and stir in cayenne, black pepper, cream of mushroom soup, and bread crumbs.
• Mix well and put into casserole dish.
• Bake uncovered at 350 for about 30 minutes.
• Let stand 10 minutes before serving.

Laissez le bon temps rouler