Thursday, May 10, 2007

Louisiana Crawfish Dressing Recipe

Louisiana Crawfish Dressing

6 C. sliced squash (2 lb.)
2 C. water
1 large onion, chopped
1 green bell pepper, chopped
1 C. chopped celery
1 clove garlic, minced
1/2 C. butter or margarine, melted
1 egg, slightly beaten
1 C. Italian-seasoned breadcrumbs
1/3 C. grated Parmesan cheese
1 tsp. Tony's or other cajun season all
1/2 tsp. salt
1 t garlic powder
1/4 to 1/2 tsp. pepper
1/4 tsp. dried whole thyme
1/8 tsp. red pepper
1/8 tsp. hot sauce
2 C. peeled crawfish tails

Combine squash and water in a Dutch oven; cook until tender. Drain well.

Sauté onion and next 3 ingredients in butter until tender. Add vegetables and egg to squash; stir in breadcrumbs and remaining ingredients. Spoon mixture into a greased 12x8-inch baking dish.

Bake at 350ºF. for 30 minutes.

Thsi recipe for Louisiana Crawfish Dressing yields 8 servings.

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