Crawfish 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

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Crawfish Stuffing

Course: Appetizer

Cuisine: Caribbean

Servings: 4

Author: Vanessa Pritchard-Ansell

Ingredients

• 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

Preparation

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.