Crawfish Stuffing Food

CRAWFISH DRESSING

Steps:

• Make the cornbread: Put a 12-inch cast-iron skillet in the oven and preheat to 350 degrees F. Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In a separate bowl, whisk the eggs, milk and honey; whisk into the flour mixture until combined. Add the melted butter and whisk vigorously until combined.
• Remove the hot skillet from the oven and pour in the batter. Bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Transfer to a rack and let cool completely, then remove from the pan. Crumble 5 cups cornbread for the stuffing.
• Increase the oven temperature to 400 degrees F. Make the stuffing: Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add the onion, bell pepper and celery and cook, stirring, until the vegetables start browning, about 10 minutes. Add the garlic and cook 1 more minute. Stir in the crawfish tails, 1 1/2 teaspoons salt, 1/4 teaspoon black pepper and the cayenne. Add the stock and bring to a low simmer, then remove from the heat. Add the remaining 1 tablespoon butter and stir until melted.
• Gently stir the cornbread into the stock mixture until incorporated. Transfer to a 3-quart baking dish and bake until golden brown and toasted on top, about 30 minutes.

CRAWFISH ZERPA (STUFFED SHELLS)

Steps:

• Place tails and bread in food processor.
• Pulsate until coarsely ground.
• Set aside.
• Melt butter and add flour, stirring constantly. Add half and half gradually and let mixture simmer until reduced to 1 cup.
• Add reserved crawfish mixture and seasonings to half and half.
• Boil macaroni in salted water until al dente.
• Stir gently while cooking to keep shells apart. Drain.
• Cool enough to handle.
• Stuff each shell with a heaping tablespoon of crawfish mixture, closing shell over filling.
• To make sauce: Boil cream, stock, and butter in a medium saucepan until reduced by one-half. Add basil and salt and pepper to taste.
• Place small amount on bottom of casserole dish or individual ramekins coated with nonstick spray.
• Place stuffed shells in dish, pouring remaining sauce over the top.
• Sprinkle with Parmesan and paprika.
• Cover and bake at 350 degrees for 20 minutes. Remove cover and bake an additional 5 minutes.
• *To make crawfish stock: Boil crawfish peelings with a little dry sherry (or water), garlic, onion juice, celery seed and a dab of butter.
• Strain.
• May be frozen for future use.

CRAWFISH DRESSING

Steps:

• Grease a 9" oven-proof skillet (preferably cast-iron) and heat it in the oven at 450 degrees for 5 minutes.
• Combine the first 5 ingredients listed above to make the cornbread.
• Pour into hot prepared skillet, and bake at 450 for 20 minutes, or until golden brown.
• Set aside.
• Preheat oven to 350, and lightly grease a 9x13" baking dish.
• Melt the butter in a large skillet over medium heat.
• Add the onion and bell pepper, and cook until tender, 4-5 minutes.
• Crumble the cornbread into a large bowl.
• Add the cooked vegetables, and all remaining ingredients and stir until moistened.
• Pour into prepared baking dish and bake for 1 hr., or until firm and golden brown.

CRAWFISH DRESSING

Steps:

• In a medium saucepan, bring water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes, until rice is tender and liquid has been absorbed.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• In a large, heavy skillet over medium heat, stir together ground beef, onion, celery, green bell pepper, red bell pepper, and garlic. Cook until beef is evenly browned and vegetables are tender.
• Stir cooked rice, crawfish tails, pecans, butter, and green onions into the ground beef mixture. Season with Creole seasoning and pepper. Continue cooking about 3 minutes, until well mixed. Transfer to the prepared baking dish.
• Bake 25 minutes in the preheated oven, or until lightly browned. Garnish with parsley

CRAWFISH STUFFING

Steps:

• Chop crawfish or shrimp.
• Moisten crumbs with milk; add onion, flour, stock, parsley, salt and pepper.
• Simmer a few minutes; add crumbs and simmer two minutes.
• Let cool slightly and add egg.