Serves 10 to 12. Recipe from Eleanor Mitchel, of Baton Rouge, is the first-place winner in the side dish category of The Advocate’s Thanksgiving Recipe Contest sponsored by Calandro’s Supermarket.
1 bell pepper, chopped
1 onion, chopped
1/2 stick margarine
1 lb. Louisiana crawfish, chopped
1?3 cup vegetable oil
1 cup grated cheddar cheese
1 (8.5-oz.) can cream -style corn
1 box Jiffy Corn Muffin Mix
Pam vegetable spray
1. Sauté bell pepper and onion in a small amount of margarine. Add crawfish tails and sauté for about 5 minutes.
2. Beat eggs and oil together. Stir grated cheese, corn and corn muffin mix into the egg-oil mixture. Fold in the sautéed bell pepper, onion and crawfish.
3. Bake, uncovered, at 350 F in a 9-inch-by-13-inch pan sprayed with Pam for 40 minutes.