Crayfish Stuffing
Image © Vanessa Pritchard-Ansell

“A holiday favourite of mine, this recipe marries two seasonal eats: crawfish and stuffing, to serve as the perfect accompaniment to a plate otherwise dominated by beef.” – Vanessa Pritchard-Ansell, The 700 Experience

Crawfish Stuffing
Course: Appetizer
Cuisine: Caribbean
Servings: 4
Author: Vanessa Pritchard-Ansell
  • 2 medium-sized crawfish tails minced
  • 2 Tbsp. butter
  • 1 tsp. finely chopped lemon zest
  • 1 sprig rosemary
  • ½ tsp. chopped sage
  • 1/4 tsp. chopped oregano
  • 1 cup diced onion
  • ½ cup chopped celery
  • 6 tsp. sherry
  • 3 tsp. fresh-squeezed lemon juice
  • 1 cup chicken stock
  • 1 cup water
  • 7 oz. packaged stuffing
  • Salt and pepper to taste
  1. Melt butter in a saucepan over medium heat then stir in rosemary, sage, oregano, onion, celery and salt and pepper to taste. Cook for 1 minute.
  2. Add minced crawfish and pour in lemon juice and sherry; let cook until onion and celery are translucent and crawfish is white, about two minutes.
  3. Remove from heat; set aside.
  4. In a large pot bring chicken stock and water to a boil. Add stuffing, lemon zest and the crawfish mixture. Mix well and fluff stuffing.
  5. Fill tails and garnish with a small sprig of rosemary. (Stuffed tails can be broiled on high for 3 to 5 minutes to crisp the top bits.
This recipe was published in the December 2015 edition of Cooking Sense magazine.
Vanessa Pritchard-Ansell

An entrepreneur who wears a series of straw hats - Travel Writer, Photographer, Stylist and Realtor, Vanessa finds inspiration from the 700 islands of The Bahamas.

No Comments Yet

Comments are closed