Acadian Blend Casserole


1/2 cup cooking oil
1 pound lean ground beef
1 pound ground pork
2 medium sized eggplants
1 large onion, diced
1 large bell pepper, diced
2 cloves garlic, minced
2 stalks celery, finely chopped
1 tablespoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon dry ground basil
1/2 teaspoon dry ground thyme
One 10-1/2 ounce can cream of mushroom soup
1 cup half and half dairy cream (you may substitute chicken stock for half and half)
1 pound crawfish meat
Kitchen Bouquet to darken mix
4 ounces cheddar cheese, grated
4 tablespoons seasoned Italian bread crumbs
6 cups flour, or biscuit mix


Preheat oven to 425 degrees. Place meat in a 4 quart iron pot and using medium heat brown on stove about 20 minutes. Set aside. Heat oil in a 4 quart sauce pan on medium heat. Add and saute vegetables, except eggplant, parsley and onion tops, until opaque;
add peeled and chopped eggplant; cover and cook on medium heat, until done; about 30 minutes. Add meat, seasonings, soup and cream; simmer, covered, on low heat for 20 minutes, Remove from fire. Add crawfish, parsley and onion tops. Adjust seasonings to taste. Darken mix as desired with Kitchen Bouquet and then place in a 3-1/2 x 8 x 13-1/2 inch Pyrex baking dish. Sprinkle bread crumbs, then cheese over the surface. Set aside. Prepare biscuits according to directions on box. Cutout 1/2 inch thick
by 2-1/2 inch diameter biscuits and place over the entire surface of casserole mix. Bake in oven until biscuits are done. Serve hot. Scoop below each biscuit and flip meat mix on top of biscuit.
Serves 8.

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