Ingredients:
1 tbsp butter
3/4 cup chopped onions
1/4 cup chopped bell pepper
1/2 cup chopped celery
1 lb peeled Louisiana crawfish tails
1 tbsp chopped garlic
2 tbsp chopped parsley leaves
1/4 cup chopped green onions
1 cup mayonnaise
2 tbsp creole or whole grain mustard
1/2 cup fine dryed bread crumbs
salt to taste
cayenne pepper to taste
hot sauce to taste
creole seasoning to taste
Directions:
Preheat oven to 400 degrees. In a large saute` pan, over medium heat, melt butter. Add onions, peppers and celery. Season with salt and cayenne. Saute` for about 5 minutes, or until wilted. Add crawfish tails and cook for about 5 more minutes. Remove from heat and let cool for about 30 minutes. In a large mixing bowl, combine crawfish mixture with the garlic, parsley, green onions, 3/4 cup mayo, mustard and hot sauce to taste. Mix well. Spoon mixture into 4 individual gratin dishes or scallop shells. Mix together the bread crumbs, remaining mayo and creole seasoning. Spread the top of crawfish mixture with this mixture. Bake for about 20 minutes or until bubbly and brown. Remove from oven and let stand for 2 or 3 minutes before serving.
