Crawfish Eggplant Casserole Recipe
Servings: 4
Ingredients
- 1 lb Boiled crawfish, peeled
- 1 lrg Spoonful oil
- 1 lrg Eggplant, sliced
- 1 lrg Bell pepper, minced
- 1 lrg Onion, minced
- 1 x Rib celery, minced
- 2 slc Stale bread Salt & pepper to taste
Directions
- Fry onion in warm oil; add in eggplant, bell pepper and celery. Let simmer, stirring frequently. Add in minced crawfish tails and let cook about 10 min. Mix thoroughly with bread that has been moistened. Season to taste. Place in a casserole, cover with bread crumbs and keep warm in oven till ready to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 282g | |
| Recipe makes 4 servings | |
| Calories 129 | |
| Calories from Fat 13 | 10% |
| Total Fat 1.43g | 2% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 82mg | 3% |
| Potassium 653mg | 19% |
| Total Carbs 10.73g | 3% |
| Dietary Fiber 4.6g | 15% |
| Sugars 5.19g | 3% |
| Protein 18.54g | 30% |
