"My Favorite Recipe" Contest Winner - Allan Stackhouse of Jennings, LA.

Crawfish Casserole

Crawfish Casserole

• 2 large onions, chopped
• 3 stalks of celery, chopped
• 1 green bell pepper, chopped
• Cajun seasoning to taste the above items
• ½ cup margarine
• 1 lb crawfish tails (peeled)
• 1 Eggland’s Best egg
• 1 (10 oz) can cream of mushroom soup, undiluted, but add ¼ cup of Swanson Chicken broth
• 1 ½ cups Monterrey Jack cheese
• ¼ cup green onions, chopped
• Salt, pepper, and cayenne pepper to taste
• Potato chips (crushed) or breadcrumbs to cover top of dish
• 2 cups cooked rice

Method:
Apply Cajun seasoning to onions, celery, and peppers, then sauté in margarine in large sauce pan until softened, then add crawfish and cook for several minutes, stir in egg, parsley, green onions, and rice, mix well. Add soup and cheese, season to taste. Spread mixture in a 2 qt. casserole dish, then sprinkle potato chips or breadcrumbs on top of mixture. Bake at 375 for 25 minutes. Serve with green salad and hot rolls.
Serves: 6

Enjoy!