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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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As I stated in my introduction, I like all kinds of seafood. Shrimp being on the expensive side, I decided to use crawfish tails. I call them the poor man's shrimp. Add a salad and roll for a meal. This recipe is included in Sylvia Woods' cookbook, Sylvia's Family Soul Food Cookbook. Ingredients:
1 tablespoon olive oil |
1/2 cup chopped onion |
1/4 cup chopped red pepper |
1/4 cup green pepper |
1/4 cup yellow pepper |
1/4 cup sliced scallion, greens and whites |
1 cup miracle whip |
1 tablespoon worcestershire sauce |
1/4 teaspoon ground cayenne pepper |
1/8 teaspoon fresh ground black pepper |
1 lb cooked crawfish tails, deveined cooked shrimp or 1 lb peeled deveined cooked shrimp |
1/2 cup breadcrumbs |
1 cup grated cheddar cheese |
Directions:
1. Prepare oven to 350 degrees F. In a large skillet, heat the oil over medium-high heat. Add onion and cook, stirring, until the onion is transparent, for about 2 minutes. Add the bell peppers and scallion and cook, stirring, for about 2 minutes longer.
2. In a large bowl, stir together the Miracle Whip, Worcestershire sauce, cayenne and black peppers. Stir in the crawfish tails, cooked onion and bell pepper mixture. Stir in the bread crumbs.
3. Spoon the mixture into a 1-quart casserole dish. Bake for 30 minutes or until the mixture is bubbly. Sprinkle the cheese on top and bake for 5 minutes longer or until cheese has melted. Serve immediately.
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