The Outdoor Kitchen Show | home
Mickey's Crawfish Eggplant Casserole
This is Mickey LeMoine's recipe. For info on LeMoine's Season-Um-Up cajun seasoning, go to www.SeasonUmUp.com.
Marissa's notes: You can also use some buttered bread crumbs on top instead of crackers, or reduce amount of eggplant and use this as a great stuffing for baked eggplants, mirlitons or bell peppers.
1# CRAWFISH TAILS
1# ANDOUILLE
4 EGGPLANT
1 CUP CHOPPED ONION
1 CUP ITALIAN BREAD CRUMBS
1 TBS. CHOPPED GARLIC
2 CUPS OF SHREDDED CHEESE
2 CUPS OF RITZ CRACKERS
SEASON-UM-UP TO TASTE
PEEL, CUBE EGGPLANTS AND BOIL TILL TENDER IN WATER WITH A LITTLE SEASON UM UP SEASONING. DRAIN TENDER EGGPLANT CUBES WELL IN A COLANDER, THEN SET ASIDE.
IN A SKILLET, SAUTÉ' ONIONS, CRAWFISH, ANDOUILLE, GARLIC TILL ONION ARE WILTED.
COMBINE EGGPLANT AND THE CRAWFISH AND ANDOILLE MIXTURE IN A LARGE BOWL. ADD BREAD CRUMBS TO JUST ABSORB MOISTURE AND CHEESE. SEASON-UM-UP TO TASTE.
PUT MIXTURE INTO GREASED CASSEROLE DISH AND SPRINKLE WITH CRUSHED RITZ CRACKERS.
BAKE IN PREHEATED 350 DEGREE OVEN FOR 30-45 MINUTES.
ENJOY.