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Louisiana Crawfish Dressing



  • 6 cups sliced squash (2 pounds)
  • 2 cups water
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1 cup chopped celery
  • 1 clove garlic, minced
  • 1/2 cup butter or margarine, melted
  • 1 egg, slightly beaten
  • 1 cup Italian-seasoned breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon Beau Monde seasoning
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 1/4 teaspoon dried whole thyme
  • 1/8 teaspoon red pepper
  • 1/8 teaspoon hot sauce
  • 2 cups peeled crawfish tails
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  1. Combine squash and water in a Dutch oven; cook until tender. Drain well.
  2. Sauté onion and next 3 ingredients in butter until tender.
  3. Add vegetables and egg to squash; stir in breadcrumbs and remaining ingredients.
  4. Spoon mixture into a greased 12 x 8-inch baking dish.
  5. Bake at 350 degrees F for 30 minutes.

Yield: 8 servings

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