Crawfish Stuffing

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

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.

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.