Mexi-Cajun Crawfish Casserole
1 lb. cooked crawfish- removed and de-shell the tails (can use the rest for seafood stock)
1 can hominy- drained and rinsed
1 c. chopped fresh okra
1 chayote chopped- can use squash or zucchini if you can't find chayote
1 onion- diced
1 clove of garlic- chopped
1 tsp. chile powder- or 1 tsp. old bay- depending on preference
1 c. cilantro
1/2 c. queso oaxaca- chopped or grated
1/4 or 1/2 lime
1/2 can of huitlacoche
Salt and pepper to taste
1. Preheat oven to 350. In a saute pan, heat oil and add the onion, garlic, okra and chayote until slightly browned. Pour drained and rinsed hominy into the base of a small casserole dish. Top with the sauteed vegetables. Open can of huitlacoche and spoon 1/2 of it over the vegetables. Add the cheese.
2. Remove crawfish tails from the shells and rinse to get off any muck. 1 pound will result in about 15 tails, so plan accordingly if making for several people. Scatter evenly on top of the casserole. Bake for 15-20 and then set to broil for the last 1-2 minutes to get it all nice and browned. Remove and let cool. Sprinkle chopped cilantro and serve with lime quarters to squeeze over.