COMMENT:
Here is yet another example of the innovative Creoles stuffing crawfish
into an ingredient to create an entrée. Normally this was
done in either chicken or in turbans of trout. In this recipe we
see the crawfish stuffed into pasta shells and baked.
INGREDIENTS:
- 2 pounds crawfish tails, chopped
- 1 box jumbo pasta shells
- 8 tbsps butter
- 1 cup onion, minced
- 1/2 cup green bell pepper, minced
- 1/2 cup red bell pepper, minced
- 6 tsps garlic, minced
- 4 tbsps Worcestershire sauce
- 2 tbsps hot sauce
- salt to taste
- Creole seasoning to taste
- 2 eggs
- 1/2 cup Parmesan cheese, grated
- 1 cup seasoned Italian breadcrumbs
METHOD:
Pre-heat oven to 350 degrees F. Boil shells according to package
directions until al dente and set aside. In a medium sauce pan,
heat butter over medium-high heat. Add onions and bell peppers and
sauté until wilted, approximately 1-2 minutes. Add garlic
and crawfish tails and heat through. Add Worcestershire sauce, hot
sauce, salt and Creole seasoning. Remove from heat and let cool.
Beat eggs in a large mixing bowl and add to crawfish mixture. Fold
in Parmesan cheese and breadcrumbs. Combine well and stuff each
pasta shell with an equal amount of crawfish stuffing. Place shells
in a 9 x 12-inch baking pan and cover with your favorite pasta sauce
or Alfredo. For ease of preparation, combine 2 cans of cream of
shrimp soup with 1/2 cup white wine. Place in oven and bake for
15-20 minutes or until stuffing is heated completely through.
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