You may use your own stuffing recipe or use Stove Top Stuffing.
I usually add 6 or 8 slices of bread to 1 box of Stove Top.
Mix in a separate bowl; set aside.
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.
Soak crawfish in cold water for 30
Prepare Crawfish Cream: Sprinkle the crawfish with the Creole Seasoning and
inutes.
Stir in peas, crawfish, Parmesan cheese, salt, cream, lemon
dd the turkey and the stuffing and mix to combine. In
>Stuff as directed in stuffing recipe, and brush with melted
Stuffing:
Preheat oven to 350
Prepare Spinach-Rice Stuffing.
With kitchen scissors, cut
Heat the olive oil in a large skillet over medium heat, and cook and stir the onion and celery until the onion is translucent, about 5 minutes. Transfer the vegetables into a large bowl. Mix in the stuffing mix, oysters, melted butter, and seasoning; pour in hot water to desired moistness. If used for stuffing a turkey, stuffing will need less moisture.
et rest.
Press leftover stuffing into a sprayed 9-inch
sing tongs drop in the crawfish and boil them briskly, uncovered
hour before starting recipe.
Saute crawfish over med heat
herefore this was a hard recipe to write down.
All
Pour live crawfish into a washtub or ice
f the flavor) except the crawfish tails and simmer for 10
In a large skillet, saute sausage, onion and celery. Break the meat up as it cooks.
When sausage is browned, DO NOT pour off the drippings. Add stuffing mix, 2 cups liquid and eggs.
Blend thoroughly.
IF STUFFING TURKEY: Makes enough to stuff a 14 - 16 pound bird. Follow directions on your turkey for baking time.
IF BAKING SEPARATELY: Spoon dressing into an oil-sprayed 9 x 13 inch baking pan.
Bake in a 350 degree oven 40 - 60 minutes.
If necessary, cover stuffing with foil to keep from drying out.
you would normally purge the crawfish.
This is not necessary
ngredients are moistened. Stir in crawfish. Pour into hot cast-iron
Melt oleo.
Cook celery, onions and bell pepper slowly for 40 minutes or until done.
Add seasoned crawfish tails and cook slowly for 40 minutes.
Add parsley with crawfish tails.
Add green onions during the last 10 minutes.
Add cornstarch to thicken just before adding green onions.
Add lemon juice.
Let set for a few minutes. Serve over cooked rice.
May use shrimp.