| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Casserole |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Boiled crawfish; peeled |
| 1 |
lg |
Spoonful oil |
| 1 |
lg |
Eggplant; sliced |
| 1 |
lg |
Bell pepper; chopped |
| 1 |
lg |
Onion; chopped |
| 1 |
|
Rib celery; chopped |
| 2 |
sl |
Stale bread |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Fry onion in hot oil; add eggplant, bell pepper and celery. Let simmer,
stirring frequently. Add chopped crawfish tails and let cook about 10
minutes. Mix thoroughly with bread which has been moistened. Season to
taste. Place in a casserole, cover with bread crumbs and keep hot in oven
until ready to serve.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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