Crawfish Cheesecake Appetizer

quote:

---

Gris Gris

---

Many thanks.

This one was posted by another user a few years back (I dont remember who). I made it for v day one year and it was really good. It looks very similar to the one posted by Gris but with perhaps a little less work involved (however his may be better).

quote:

---

Crawfish Andouille Cheesecake

INGREDIENTS: 1 lg onion minced garlic 1 bell pepper 3 celery stalk (minced) 1/4 stick butter 2 lbs. crawfish (I use the packaged Louisiana crawfish) 1/2 lb. andouille (I get mine from the Best Stop in Lafayette) 24 oz. cream cheese (cut in cubes) 1 lb. smoked gouda cheese (shredded) 5 eggs 1 Tbsp. Zatarain's Crab Boil 1 Tbsp. Old Bay seasoning Italian bread crumbs Olive Oil

DIRECTIONS: Saute onion, garlic, bell pepper and celery in butter. Cook down. Chop up or pulse in processor the crawfish and andoille sausage being sure not to chop too fine! Add crawfish and andouille sausage to pan. Let meats render. Add crab boil and Old Bay seasonings. Add cheeses. Mix until everything is well blended and cheeses are melted. Let cool at least 15 minutes Add eggs. Mix together bread crumbs and olive oil to moisten the crumbs and press into the bottom of a 9" Springform pan. Place filling in the pan. Bake at 350 in water bath (about half way up spring form pan and cover with foil. Bake for 1 hr. 15-30 minutes and take the foil off for last 15 minutes to brown the top.

---