Louisiana crawfish dressing

8 servings

Ingredients

Quantity Ingredient
6 cups Sliced squash (about 2 lbs)
2 cups Water
1 large Onion; chopped
1 each Green pepper; chopped
1 cup Chopped celery
1 clove Garlic; minced
½ cup Butter or margarine; melted
1 each Egg; slightly beaten
1 cup Italian-seasoned breadcrumbs
⅓ cup Beau Monde seasoning
½ teaspoon Salt
¼ teaspoon To 1/2 ts pepper
¼ teaspoon Dried whole thyme
⅛ teaspoon Red pepper
⅛ teaspoon Hot sauce
2 cups Peeled crawfish tails

Directions

Combine squash and water in a Dutch oven; cook until tender. Drain well. Saute 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 12" x 8" x 2" baking dish.

Bake at 350 degrees for 30 minutes.

Betty Starnes of Baton Rouge, Louisiana in April, 1990"Southern Living". Typos by Jeff Pruett.

Submitted By JEFF PRUETT On 06-11-95

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