| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Eggs |
|
Holidays, Stuffing |
12 |
Servings |
INGREDIENTS
| 10 |
tb |
Butter or margarine |
| 1 |
lg |
Onion, chopped |
| 2 |
sm |
Green bell peppers, chopped |
| 1 |
|
Recipe basic Cornbread, crumbled |
| 1 |
|
16 oz. package frozen peeled cooked crawfish tails, thawed |
| 2 |
c |
Chicken broth |
| 2 |
lg |
Eggs, lightly beaten |
| 1/4 |
c |
Chopped fresh parsley |
| 1 |
ts |
Ground white pepper |
| 1 |
ts |
Ground red pepper |
| 1 |
ts |
Ground black pepper |
INSTRUCTIONS
Melt butter in a large skillet over medium-high heat; add onion and
bell pepper, and saute 4 to 5 minutes or until tender.
Stir together vegetables, cornbread, and remaining ingredients in a
large bowl until moistened. Spoon into a lightly greased 13x9 inch
baking dish.
Bake at 350°F for 1 hour or until firm and golden brown. Yield: 12
servings. Prep: 30 min. Bake: 1 hr. Typed in MMFormat by
cjhartlin@email.msn.com Source: Southern Living Nov 99
Posted to MM-Recipes Digest by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Nov 10, 1999
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