Crawfish Casserole

• Cooking spray
• 1/2 cup (1 stick) unsalted butter
• 1 cup chopped onion
• 2 pounds meat from crawfish tails (about 14 pounds whole crawfish)
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped green onions, green parts only
• 1 (10-ounce) container sliced white button mushrooms
• 1/4 cup chopped fresh flat-leaf parsley
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 2 1/2 cups seasoned bread crumbs (see page 196)
• 1 egg, beaten

1. Preheat the oven to 300F.
2. Lightly coat a 9 x 13-inch casserole dish with cooking spray.
3. Melt the butter in a large saute pan set over medium heat.
4. Add the onion and cook for about 8 minutes.
5. Add the crawfish, bell pepper, and green onions, and cook for 5 minutes.
6. Add the mushrooms, parsley, garlic powder, cayenne, black pepper, and salt and cook for 5 minutes.
7. Remove the pan from heat, add 2 cups of the bread crumbs and the egg, and stir well.
8. Pour the mixture into the casserole dish and top with the remaining 1/2 cup bread crumbs.
9. Bake for 25 minutes or until the casserole is set and the bread crumbs are golden brown.

cooking spray, butter, onion, crawfish, green bell pepper, green onions, white button mushrooms, parsley, garlic, cayenne, freshly ground black pepper, salt, bread crumbs, egg

Taken from www.epicurious.com/recipes/food/views/crawfish-casserole-378265 (may not work)