March 07, 2011

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


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
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