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Add a photoThis is a very time consuming process but well worth it. So delicious! If you don't have crawfish shells, you can make this into a dressing without the shells. It will taste good like that but just a little bit different than eating them from the shell. Sorry, no picture but hopefully the recipe speaks for itself.
Ингредиенты
- Stuffing for heads
- 2 pounds cleaned crawfish tails
- 60 cleaned crawfish heads
- 1½ cups minced onions
- 1 cup minced celery
- ½ cup minced bell pepper
- 2 Tbs minced garlic
- ½ cup chopped parsley
- 3 eggs, beaten
- 1 – 1-1/2 cups seasoned Italian bread crumbs
- salt and pepper to taste
- Sauce:
- 1 pound cleaned crawfish tails
- 1½ cups canola oil
- 1½ cups flour
- 1½ cups diced onion
- 1 cup diced celery
- ½ cup diced bell pepper
- 2 tbsps minced garlic
- ¼ cup tomato sauce
- 3 quarts crawfish stock or chicken broth
- 1 cup chopped green onions
- ½ cup chopped parsley
- salt and black pepper to taste
Инструкции
- Stuffing Directions
- Clean 60 crawfish heads. The cleaned heads may be frozen for a long time.
- Preheat oven to 350 degrees F.
- Grind crawfish tails, onions, celery, bell pepper, garlic and parsley in a food processor.
- Add eggs and enough bread crumbs to hold the mixture together but not so that the stuffing becomes too bready.
- Season to taste using salt and pepper.
- Stuff equal amounts into the 60 crawfish heads. Bake for 20 minutes (30-40 for large heads) or until lightly browned to fully cook the seasonings in the crawfish heads.
- Remove and set aside.
- Sauce Directions
- In a heavy pot, heat oil over medium-high heat.
- Add flour and stir constantly until dark brown roux is achieved.
- Stir in onions, celery, bell pepper and garlic and sauté 1 minute.
- Add tomato paste and stir well then cook until vegetables are wilted, approximately 3 to 5 minutes.
- Add crawfish tails, blending well into vegetable mixture.
- Slowly add stock/broth a little at a time until sauce-like consistency is achieved. Additional stock/broth may be needed during cooking.
- Bring to a rolling boil and cook 20 minutes, stirring occasionally.
- Reduce to simmer and add stuffed crawfish heads, stirring well, but gently, into the mixture.
- Simmer 25 minutes, stirring occasionally. It is important to stir since the crawfish will settle to the bottom of the pot and may scorch.
- Add green onions and parsley and season to taste using salt and pepper.
- Serve in a 10-ounce soup bowl over white rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1058g | |
| Recipe makes 6 servings | |
| Calories 1086 | |
| Calories from Fat 570 | 52% |
| Total Fat 64.43g | 81% |
| Saturated Fat 6.32g | 25% |
| Trans Fat 0.22g | |
| Cholesterol 386mg | 129% |
| Sodium 1417mg | 59% |
| Potassium 1576mg | 45% |
| Total Carbs 67.85g | 18% |
| Dietary Fiber 7.6g | 25% |
| Sugars 7.96g | 5% |
| Protein 57.78g | 92% |
