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2010-08-05 digital edition

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2010-08-05 / Community News

From the Chef’s Corner

Crawfish Frittata
by Chef Deedle

Everyone has heard of the delicious dishes served in the Bayou Country of Louisiana, but the taste for Crawfish has been spreading West and North into Texas and other areas of the country. Here is one of two of my favorite recipes. If you like Cajun food—you’ll love this.
2 tbsp. butter or margarine
1/2 cup chopped onions
3 cups cooked rice
2 cups (8 oz.) crawfish tails
1 1/2 cups grated Swiss cheese
1 can (4 oz.) diced green chilies, undrained
1/4 cup diced pimentos
6 eggs, slightly beaten
1 1/2 cups half-and-half
Salt and pepper to taste
½ tsp. Tabasco

Melt butter in a medium skillet. Add onions and cook until tender crisp. Mix onions with rice, crawfish, ½ cup cheese, chilies and pimentos. Combine eggs, half and half, salt and pepper, and Tabasco. Stir into rice mixture. Turn into buttered shallow 2 quart casserole. Top with remaining cheese. Bake at 350 degrees for 40-45 minutes or until set. Serves 6-8

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