| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Eggs | Cajun | Seafood, Vegetables, Casseroles, Crawfish | 1 | Servings |
INGREDIENTS
| Waldine Van Geffen VGHC42A | ||
| 2 | c | Crawfish tails — chop |
| Coarse | ||
| 4 | Hard-cooked eggs — chop | |
| Coarse | ||
| 1/2 | c | Celery — chop fine |
| 1/2 | c | Bell pepper — chopped |
| 1 | c | Toasted bread crumbs |
| 1/2 | Stick butter — melted | |
| 1 | c | Yellow squash; boil — |
| Drain | ||
| 1/4 | c | Half-and-half |
| 4 | tb | Shallots — chop fine |
| 1 | tb | Garlic — chop fine |
| 1 | ts | Salt |
| 1/2 | ts | White pepper |
| 1/4 | ts | Red pepper |
| 1 | c | Cracker crumbs — crumble |
| Coarsely | ||
| 1/4 | c | Parsley — chop fine |
INSTRUCTIONS
Combine everything in a large bowl, except cracker crumbs and parsley. Mix well. Butter insides of a 1-1/2-qt casserole and spoon the mix into it. Sprinkle the cracker crumbs over the top and garnish the surface with the parsley. Bake the dish for about 20-25 minutes in a 400~ oven. Serve hot. Source: The Frank Davis Seafood Notebook (wrv) Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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