Crawfish

Recipes |
January 20, 2013

Shelley’s Crawfish-Cornbread Stuffing

1 1/2 cups chopped onion 1 1/2 cups chopped celery 1 1/2 cups chopped red and green peppers 10 tablespoons butter 1 teaspoon each red, black, and white pepper Salt, to taste 1/3 cup chopped parsley 5 cups crumbled dry cornbread 1 pound crawfish tails, shelled 2 cups chicken stock

Recipes |
January 20, 2013

Crawfish Etouffee

Anthony Frederick’s Crawfish Etouffée1 stick margarine 1/4 cup flour 1 cup chopped green onion 1 cup chopped yellow onion 2 garlic cloves, minced 1/2 cup chopped green pepper 1/2 cup chopped celery 3 small fresh bay leaves 2 teaspoons finely chopped fresh thyme 5 teaspoons chopped fresh basil 1 stick