Crawfish Zerpa Recipes

KARDEA'S CRAWFISH PIE

Steps:

• Preheat the oven to 400 degrees F. Grease 4 single-serving clay pots or souffle dishes.
• In a pan set over medium-low heat, add the butter and oil. Add in the onions, green peppers and garlic and saute until the onions are transparent. Add the crawfish, seafood seasoning and red pepper, and cook 2 minutes stirring frequently. Add the cream cheese and stir until melted, then add the half-and-half. Add half of the asiago and stir.
• Cut the puff pastry to fit the shape of the serving dishes, and then set aside.
• Divide the mixture into the prepared dishes. Sprinkle with remaining asiago, then place the puff pastry on top. Brush the egg wash over the pastry, then bake until the tops are golden, 15 minutes. Serve hot.

CRAWFISH ZERPA

Steps:

• *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.
• Preheat oven to 350°F.
• 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.

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.