CRAWFISH CASSEROLE

Crawfish Casserole image

Yield makes 6 servings

Number Of Ingredients 14

Ingredients

Cooking spray
1/2 cup (1 stick) unsalted butter
1 cup chopped onion
2 pounds meat from crawfish tails (about 14 pounds whole crawfish)
1/2 cup chopped green bell pepper
1/2 cup chopped green onions, green parts only
1 (10-ounce) container sliced white button mushrooms
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon garlic powder
1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 1/2 cups seasoned bread crumbs (see page 196)
1 egg, beaten

Steps:

Preheat the oven to 300°F. Lightly coat a 9 x 13-inch casserole dish with cooking spray.
Melt the butter in a large sauté pan set over medium heat. Add the onion and cook for about 8 minutes. Add the crawfish, bell pepper, and green onions, and cook for 5 minutes. Add the mushrooms, parsley, garlic powder, cayenne, black pepper, and salt and cook for 5 minutes. Remove the pan from heat, add 2 cups of the bread crumbs and the egg, and stir well.
Pour the mixture into the casserole dish and top with the remaining 1/2 cup bread crumbs. Bake for 25 minutes or until the casserole is set and the bread crumbs are golden brown.

*** Explore more Crawfish Casserole Recipes »

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