Necessities:

1 tablespoon butter

3/4 cup chopped onions

1/4 cup chopped green bell peppers

1/2 cup chopped celery

Salt

Cayenne

1 pound peeled Louisiana crawfish tails

1 tablespoon chopped garlic

2 tablespoons chopped parsley leaves

1/4 cup chopped green onions, green part only

1 cup mayonnaise

2 tablespoons Creole or whole-grain mustard

Hot pepper sauce

1/2 cup fine dried bread crumbs

 

 Melt butter in a large skillet over medium heat. Add onion, peppers, and celery. Season with salt and cayenne or a sprinkle of Tony Chacheres. Cook constantly stirring, about 5 minutes. Add the crawfish tails and cook for about 5 more minutes. Remove from heat. Let cool for about 30 minutes. In a mixing bowl, combine the crawfish mixture with the garlic, parsley, green onions, and 3/4 cup mayonnaise, mustard, and hot sauce. Mix well. Spoon the mixture into 4 individual gratin dishes or scallop shells. Mix together the bread crumbs, the remaining mayonnaise, and Creole seasoning. Spread the top of the crawfish mixture with this mixture. Bake for about 20 minutes, or until bubbly and lightly brown. Remove from the oven and let stand for 2 to 3 minutes before serving.

Serves 4