Crawfish and Turnip Casserole

Name: Crawfish and Turnip Casserole
Ingredients: 2 to 4 lbs. crawfish; 2 to 4 cups turnips; 1 to 2 cups dry white wine; 2 TBS. dried parsley; Salt, to taste; 2 tsp. Louisiana hot sauce; 6 drops Peychaud’s bitters; 1-½ cups onions, chopped; 1 tsp. garlic, chopped; Olive oil to grease casserole; Olive oil to grease casserole; 2 TBS. soy sauce; 1 to 2 cups mushrooms, chopped (fresh or canned); 1 to 2 cups mushrooms, chopped (fresh or canned); 1 to 2 cups mushrooms, chopped (fresh or canned); ½ to ¼ cup lime, chopped; 2 TBS. margarine, melted; 1 or 2 TBS. Lea & Perrins Worcestershire sauce

Preparation info

Serves
8
Cajuns or 16 other peoples

Difficulty
Easy

Appears in

The Justin Wilson Gourmet and Gourmand Cookbook

By Justin Wilson

Published 1984

About

Ingredients

2 to 4 lbs. crawfish
2 to 4 cups turnips
1 to 2 cups</

Fish course
Pescatarian

Method

Mix all ingredients in a big bowl until well blended. Put in greased casserole dishes and bake at 325 degrees for 1-½ to 2 hours.