Creole Crawfish and Zucchini Casserole Recipe

Aurora Catering's

Creole Crawfish and Zucchini Casserole (see Chef's Notes below)
Yield 1 - 2 inch Hotel pan or about 35-45 servings

Ingredients

20-25 FRESH ZUCCHINI

1/8 LB BUTTER (Melted)

1/2 CUP ITALIAN SEASONED BREAD CRUMBS (Divided)
1/4 LB FRESHLY SHREDDED ASIAGO CHEESE (Divided)

1/3 LB FRESHLY GRATED PARMESAN CHEESE
1/4 BUNCH CURLY PARSLEY (Chopped)
1/2 BUNCH LEEKS (White-bottom parts only, thinly sliced)
1/4 CUP PIMENTOS (Roasted, Peeled and Diced)
1-1/2 TBSP MINCED GARLIC (See Recipe)

2 FRESH EGGS (Beaten)

1 -1/2 TSP GROUND WHITE PEPPER

1 TBSP LOUISIANA HOT SAUCE (Cayenne based)

1-1/2 LBS LOUISIANA CRAWFISH TAILMEAT with FAT

1 - 12oz CAN OF FRENCH'S FRENCH FRIED ONION RINGS

1 TSP SMOKED SPANISH PAPRIKA

Method
Cut the ends off of the zucchini and discard. Use a potato peeler to skin the about 8-10 of zucchini, place the skins in a a buttered 2 inch Hotel pan. Use as many skins as needed to ensure that the bottom of the pan is covered. Evenly sprinkle the bread crumbs over the skins. Slice all zucchini into 1/4 inch thick medallions, add to a large stainless steel bowl. Add 1/2 of the asiago cheese and the remaining ingredients, except the remaining cheese and paprika to the bowl and mix well. Pour the filling into the pan and distribute evenly.

Evenly sprinkle the French's French Fried Onion Rings, then add the remaining cheese and bread crumbs on top of the casserole, top with paprika. At this point the dish can be tightly filmed and reserve until ready for baking.

Preheat oven to 375F and bake for 25 - 30 minutes, or until the top is golden brown, serve in a rectangular chaffer.

Alternate Method
Yellow squash can be substituted for color and taste as desired.

31-36 count shrimp (peeled and deveined) or blue crab claw meat can be substituted for crawfish.

Plate Presentation
PERFECT in a rectangular chaffer.

Chef's Notes:
This is a GREAT buffet Creole dish... doubling the crawfish will make it a FANTASTIC entree!

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