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Prep Time: 30 Minutes Cook Time: 600 Minutes |
Ready In: 630 Minutes Servings: 12 |
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Louisianians will add seafood to almost anything. This is a wonderful breakfast and brunch dish. This dish must sit 8-10 hours before baking, so adjust your menu accordingly. Ingredients:
1 lb crawfish tail, peeled |
8 slices bread, cubed and buttered |
2 cups fresh mushrooms, thickly sliced |
1/2 cup yellow bell pepper, chopped |
1/2 cup red bell pepper, chopped |
1/4 cup green bell pepper, chopped |
2/3 cup green onion, chopped |
2 tablespoons butter |
1/2 lb cheddar cheese, grated |
7 eggs, well beaten |
1/2 teaspoon dry mustard |
milk |
Directions:
1. Saute vegetables in butter until just soft.
2. Add the crawfish tails and simmer for 7 minutes.
3. Drain this mixture, reserving the liquid.
4. Season with salt and pepper to taste.
5. In a 9X13 inch baking dish which has been lightly greased, place 1/2 of the cubed bread.
6. Cover the bread cubes with the crawfish mixture and sprinkle 1/2 of the cheese on top.
7. Cover this with the remaining bread cubes.
8. In a one quart measuring cup, place the liquid drained from the crawfish-veggie mixture and the beaten eggs. Add milk until it reaches the 4 cup mark.
9. Mix in the dry mustard and whisk well.
10. Pour this liquid mixture over the bread mixture and sprinkle remaining cheese on top.
11. Cover and REFRIGERATE OVERNIGHT or at least 8 hours.
12. Preheat oven to 350 degrees.
13. Bake, uncovered, for 45-50 minutes.
14. You can tell this is done when a knife inserted into the middle comes out clean.
15. If the top begins to brown too quickly, place a sheet of foil over the top for the last 15 minutes of cooking.
16. Let sit for 15 minutes before serving.
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