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Click 'Back' to go to the recipe list you were browsing.Crawfish Eggplant Casserole1 lb Boiled crawfish; peeled
1 lg Spoonful oil
1 lg Eggplant; sliced
1 lg Bell pepper; chopped
1 lg Onion; chopped
1 Rib celery; chopped
2 sl Stale bread
Salt & pepper to taste
Fry onion in hot oil; add eggplant, bell pepper and celery. Let
simmer, stirring frequently. Add chopped crawfish tails and let cook
about 10 minutes. Mix thoroughly with bread which has been moistened.
Season to taste. Place in a casserole, cover with bread crumbs and
keep hot in oven until ready to serve.
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