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Categories:
crawfish water onion carrots parsley stalks celery thyme butter flour Crawfish Stuffing cracker crumbs milk crawfish meat butter onion flour stock parsley salt egg
Viewed: 22 - Published at: 7 years agoIngredients
- 2 dozen crawfish
- 1 quart water
- 1 onion, peeled and diced
- 2 carrots, peeled and diced
- 1 tablespoon parsley, minced
- 2 stalks celery, diced
- 1/8 teaspoon thyme
- 3 tablespoons butter
- 1 tablespoon flour
- Crawfish Stuffing
- 6 tablespoons cracker crumbs
- milk
- crawfish meat (use the 2 dozen listed above)
- 1 1/2 tablespoons butter, melted
- 1 small onion, peeled and minced
- 1 tablespoon flour
- 1 tablespoon stock (fish preferred, but chicken will do)
- 1 tablespoon parsley, minced
- salt and pepper
- 1 egg, beaten
Method
- Soak crawfish in cold water for 30 minutes; wash carefully, using a brush.
- Place in stockpot with water, vegetables and thyme.
- Remove crawfish, reserving stock.
- Remove all meat from head and bodies of crawfish to use in the stuffing; reserve the head shells.
- Drain stock.
- For the stuffing: Moisten cracker crumbs with milk; add next 7 ingredients and simmer a few minutes. Cool slightly and add egg.
- Fill head shells with the stuffing mixture; dredge with flour and brown in butter.
- Drain on paper towels and keep hot.
- Blend 1 1/2 tablespoons butter with 1 tablespoon flour and cook until toasted; add strained stock gradually and cook for about ten minutes, stirring often to prevent lumping.
- Season, add stuffed heads and serve.
