Grated Potato and Crawfish Casserole

1 cup milk
3 eggs
1-1/2 teaspoons salt
1/8 teaspoon black pepper
1/4 teaspoon Konriko Creole Seasoning
1 or 2 drops Tabasco Sauce
2 tablespoons melted margarine
1 green pepper, seeded and cut up
1 small onion, peeled and cut up
4 medium potatoes, peeled and cubed
1/2 pound peeled crawfish tails, rinsed

Preheat oven to 350F. Put all ingredients, except crawfish, into a blender container in the order listed. Cover and run on high speed just until the potatoes go through the blades. Add crawfish tails and rum for 15 seconds. Mixture should be slightly coarse looking. Do not over-blend. Pour into a greased 1-1/2 quart casserole dish. Bake 50-60 minutes or until set.

Serves 6.

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Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana