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
Yield: Fills 4 whole tails or 8 half tails
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
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.
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.
Remove from heat; set aside.
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.
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.