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Louisiana Crawfish Dressing

6 c Sliced squash (about 2 lbs)
2 c Water
1 lg Onion; chopped
1 ea Green pepper; chopped
1 c Chopped celery
1 cl Garlic; minced
1/2 c Butter or margarine; melted
1 ea Egg; slightly beaten
1 c Italian-seasoned breadcrumbs
1/3 c Beau Monde seasoning
1/2 ts Salt
1/4 ts To 1/2 ts pepper
1/4 ts Dried whole thyme
1/8 ts Red pepper
1/8 ts Hot sauce
2 c Peeled crawfish tails

Combine squash and water in a Dutch oven; cook until tender. Drain well. Saute onion and next 3 ingredients in butter until tender. Add vegetables and egg to squash; stir in breadcrumbs and remaining ingredients. Spoon mixture into a greased 12" x 8" x 2" baking dish. Bake at 350 degrees for 30 minutes.

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