2 cup crawfish tails -- chop
1 coarse
4 hard-cooked eggs -- chop
1 coarse
1/2 cup celery -- chop fine
1/2 cup bell pepper -- chopped
1 cup toasted bread crumbs
1/2 stick butter -- melted
1 cup yellow squash, boil --
1 drain
1/4 cup half-and-half
4 tbsp shallots -- chop fine
1 tbsp garlic -- chop fine
1 tsp salt
1/2 tsp white pepper
1/4 tsp red pepper
1 cup cracker crumbs -- crumble
1 coarsely
1/4 cup parsley -- chop fine
Directions
Combine everything in a large bowl, except cracker crumbs and
parsley. Mix well. Butter insides of a 1-1/2-qt casserole and spoon
the mix into it. Sprinkle the cracker crumbs over the top and garnish
the surface with the parsley. Bake the dish for about 20-25 minutes
in a 400~ oven. Serve hot. Source: The Frank Davis Seafood Notebook
(wrv)
Recipe By :
Servings: 1 servings
Cajun Crawfish Casserole Recipe brought to you by Recipe Ideas
Categories: Cajun; Casserole; Fish; Main Dish; Seafood
The History of Recipes
Written recipes as an idea can be tracked back into the far past, certainly as far as early Egypt, and possibly even further than that. Having said that, sadly, these early records were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe in existence, according to academics is a collection of clay tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. Moving on, we have some books from the 14th Century - a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the indian food that is served today, but rather accounts of the types of food on the tables of the rich people of the time. During the next few hundred years, the rich families of Wesstern Europe strove to serve up the best banquets, and as a consequence, cooks and their recipes were much in demand. Nevertheless, it wasn`t until the 1800s that haute cuisine and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collecting, trying out, and publishing popular recipes of the day. Like it or not, the introduction of TV brings us TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Cajun Crawfish Casserole recipe.
