Bayou Crawfish Casserole
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Serves:
-
10
ingredients
- 6 cups sliced yellow squash
- 2 cups water
- 1 purple onion, peeled and chopped
- 1 green bell pepper, seeded and chopped
- 1 cup chopped celery
- 1 garlic clove, minced
- 1⁄2 cup unsalted butter
- 1 egg, beaten
- 1 cup seasoned dry bread crumb
- 1⁄3 cup grated parmesan cheese
- 1 teaspoon beau monde seasoning
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon dried crumbled thyme
- 1⁄8 teaspoon cayenne pepper
- 1⁄8 teaspoon hot sauce
- 2 cups peeled crawfish tails
directions
- Preheat the oven to 350 degrees.
- Lightly grease a 2-quart casserole dish and set aside.
- In a Dutch oven over med-high heat, bring the squash and water to a boil.
- Cook 10 minutes; drain and set aside.
- Decrease heat to medium and add the onions, peppers, celery, garlic, and butter.
- Saute 4 minutes.
- Remove from the heat and add to the squash, stirring gently.
- Add the egg, breadcrumbs, cheese, Beau Monde, salt, pepper, thyme, cayenne, hot sauce, and crawfish.
- Stir to combine.
- Spoon into the prepared baking pan and bake 30 minutes.
- Serve warm.
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