Name: Cajun Crawfish Casserole
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

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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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