Crawfish Stuffing Recipes

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CRAWFISH DRESSING



Crawfish Dressing image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 18

2 cups cornmeal
2 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
4 large eggs
1 1/4 cups whole milk
1/4 cup honey
2 sticks unsalted butter, melted
2 tablespoons unsalted butter
1 onion, diced
1 red bell pepper, diced
1 stalk celery, diced
5 cloves garlic, minced
1 pound cleaned crawfish tails (preferably fresh)
Kosher salt and freshly ground black pepper
1/4 teaspoon cayenne pepper
2 cups crawfish or seafood stock

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 DRESSING



Crawfish Dressing image

This is one of our favorite recipes. It goes great with fried turkey, and makes a bunch. A combination of Cajun ingredients makes for a delicious dressing.

Provided by Mackenzie Carter

Categories     Side Dish     Stuffing and Dressing Recipes     Rice Stuffing and Dressing Recipes

Time 45m

Yield 12

Number Of Ingredients 15

1 ½ cups water
¾ cup uncooked long-grain white rice
1 pound lean ground beef
1 medium onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
2 pounds frozen peeled crawfish tails, thawed
1 cup toasted, chopped pecans
¼ cup butter
1 bunch green onions, chopped
2 tablespoons Creole seasoning
½ teaspoon black pepper
1 tablespoon chopped fresh parsley

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

Nutrition Facts : Calories 313.3 calories, Carbohydrate 14.8 g, Cholesterol 119.5 mg, Fat 19.2 g, Fiber 2.3 g, Protein 20.5 g, SaturatedFat 6.3 g, Sodium 347.5 mg, Sugar 2 g

CRAWFISH STUFFING



Crawfish Stuffing image

This stuffing would be lovely with fish. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Crawfish

Time 25m

Yield 2 cups

Number Of Ingredients 10

6 tablespoons cracker crumbs
milk
1/4 lb crawfish (about 24 crawfish) or 1/4 lb shrimp, cooked and peeled (about 24 crawfish)
1 1/2 tablespoons butter
1 onion, peeled and minced
1 tablespoon flour
1 tablespoon parsley
1 tablespoon fish stock or 1 tablespoon chicken stock
salt and pepper, to taste
1 egg, beaten

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.

Nutrition Facts : Calories 364.5, Fat 12.7, SaturatedFat 6.5, Cholesterol 206.3, Sodium 177.2, Carbohydrate 43.3, Fiber 2, Sugar 2.7, Protein 18.2

CRAWFISH ZERPA (STUFFED SHELLS)



Crawfish Zerpa (Stuffed Shells) image

Are you looking for something different, yet not too difficult to wow your friends at dinner? Well, here it is. Shrimp may be substituted. Crawfish Zerpa was the grand prize winner in the 1986 Times-Picayune Cooking Contest, created by Jacqueline S. Keller. This is a very rich and absolutely FABULOUS dish, crying out to be served at your next dinner party. It's not called for in the recipe but I like to add chopped green onions and fresh parsley just before serving. Serve with a big green salad tossed with a simple herb vinaigrette, and hot French bread and perhaps a nice Beaujolais. Bon Appetit, y'all!

Provided by Penny Stettinius

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 17

1 lb crawfish tail, peeled
2 slices bread
3 tablespoons butter
2 tablespoons flour
1 1/4 cups half-and-half
1/2 teaspoon garlic powder
salt
cayenne pepper
1 (6 ounce) package jumbo pasta shells
2 cups whipping cream
1 cup crawfish stock
1/4 cup butter
1/4 teaspoon dried basil
salt
cayenne
1/4 cup parmesan cheese
paprika

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.

Nutrition Facts : Calories 668.5, Fat 51.2, SaturatedFat 31.4, Cholesterol 247.4, Sodium 315, Carbohydrate 32.2, Fiber 1.2, Sugar 1.1, Protein 20.8

BREAD STUFFING WITH CRAWFISH, BACON, AND COLLARD GREENS



Bread Stuffing with Crawfish, Bacon, and Collard Greens image

Categories     Shellfish     Vegetable     Side     Bake     Sauté     Thanksgiving     Stuffing/Dressing     Bell Pepper     Fall     Collard Greens     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 to 12 servings

Number Of Ingredients 13

1 (1-pound) loaf crusty country-style white bread
1/4 cup olive oil
4 teaspoons chopped fresh thyme
1 large garlic clove, minced
6 tablespoons (3/4 stick) butter
1 1/2 cups finely chopped onion
1 1/2 cups thinly sliced celery
1 cup finely chopped green bell pepper
1 pound peeled cooked crawfish tails, thawed if frozen
1/2 pound sliced bacon, chopped
1 (1-pound) bag sliced collard greens, coarsely torn
1 3/4 cups low-salt chicken broth or turkey stock, heated, divided
1/3 cup chopped fresh parsley

Steps:

  • Preheat oven to 375°F. Cut bottom crust and short ends off bread; discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place in very large bowl. Add oil, thyme, and garlic; toss. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, 20 minutes. Return to same very large bowl.
  • Melt butter in large skillet over medium-high heat. Add next 3 ingredients. sauté until soft, about 10 minutes. Add crawfish; sauté 2 minutes. Transfer to medium bowl. sauté bacon in same skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to bowl with vegetables. Pour off all but 1 tablespoon bacon fat from skillet. Add greens and 1 cup broth. Cover and simmer until greens are almost tender, about 5 minutes. Add greens and broth in skillet to vegetable mixture. Add parsley. DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Chill vegetable mixture.
  • Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Stir vegetable mixture into bread. Add remaining 3/4 cup broth; toss. Transfer to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, 25 minutes. Uncover; bake until top starts to brown, 25 minutes longer.

CRAWFISH-STUFFED PORK TENDERLOINS



Crawfish-Stuffed Pork Tenderloins image

This is a great main dish to serve to company. The meat is so moist and bakes to a nice golden brown, while the flavorful stuffing inside adds extra color.-Kim Bunting, Colfax, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 4h35m

Yield 8-10 servings.

Number Of Ingredients 17

6 green onions, chopped
3/4 cup chopped green pepper
1/4 cup butter
1/2 teaspoon chicken bouillon granules
1/2 cup boiling water
2 cups seasoned stuffing croutons
1 pound cooked crawfish tails or cooked medium shrimp, peeled and deveined
4 pork tenderloins (1 pound each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup molasses
GRAVY:
5 teaspoons cornstarch
2 teaspoons beef bouillon granules
1 cup plus 2 tablespoons cold water
1 can (4 ounces) mushroom stems and pieces, undrained
1/4 teaspoon browning sauce, optional

Steps:

  • In a large skillet, saute onions and green pepper in butter until tender. Dissolve bouillon in boiling water. Place the croutons in a large bowl; add onion mixture and bouillon mixture. Stir in crawfish tails; set aside., Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic; sprinkle with salt and pepper. Spoon stuffing over two tenderloins. Top with remaining tenderloins; tie with kitchen string., Place on a rack in a shallow roasting pan. Cover and bake at 350° for 10 minutes. Brush with half of the molasses. Bake, uncovered, 30-35 minutes longer or until a thermometer inserted into meat reads 145°, brushing once with remaining molasses. let stand for 5 minutes before slicing., Meanwhile, in a small saucepan, combine cornstarch, bouillon and water until smooth. bring to a boil; cook and stir for 2 minutes or until thickened. Add mushrooms and browning sauce if desired. Slice pork; serve with gravy.

Nutrition Facts : Calories 207 calories, Fat 7g fat (3g saturated fat), Cholesterol 100mg cholesterol, Sodium 613mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 1g fiber), Protein 19g protein.

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