Crawfish Stuffed Manicotti

CRAWFISH STUFFED MANICOTTI

6 Preparation Time :

Categories : Seafood Pasta

Italian

Amount Measure Ingredient -- Preparation Method -- -- --

4 tb Butter

2 bn Green onions - finely

1 inch

-of

The fresh green part)

4 tb Parsley - minced

3 Clove garlic - finely minced

1/4 c Brandy

8 tb Butter

6 tb Flour

2 c Light cream

2 c Milk

1/2 c White wine - dry

1/2 c Tomato ketchup

4 tb Tomato paste

1 tb Worcestershire sauce

4 c Crawfish tails - whole,

-boiled

1 pk Manicotti

STUFFING:

1 Stick butter

1 1/2 c Onions - finely chopped

1 bn Green onions - finely

1 c Celery - finely chopped

1 c Green pepper - finely

-chopped

3 Clove garlic - minced

4 tb Parsley - finely chopped

1 Lemon - juiced

2 Bay leaves

1 t Thyme leaves

4 c Crawfish tails - boiled,

-finely chopped

2 c Bread crumbs - fine

Salt, pepper and Tabasco to

-taste

1 Egg

CRAWFISH STUFFED MANICOTTI: Melt the 4 tablespoons

butter. Fry the green onions, parsley and garlic until

onions are wilted. Add the crawfish tails and let all

of this fry until sizzling hot. Heat a small pot and pour in the brandy. Remove the crawfish from fire,

ignite the brandy and pour into the crawfish mixture.

Toss until flames die down. Set aside.

In another pot, melt 8 tablespoons butter. Add the

flour and let this cook on a low fire until flour is

cooked, about 2 minutes, stirring often. Add the

cream, milk, ketchup and tomato paste, stirring

constantly until sauce comes to a boil and starts to

thicken.

Add the wine, lemon juice, Worcestershire sauce, salt,

pepper and Tabasco.

Combine both pans and simmer for a few minutes. If

sauce is too thick, thin it out with a little more

milk.

Cook manicotti according to package directions.

Note: Do not use crawfish cooked with crab boil.

STUFFING: Melt the stick of butter. Fry onions, green

onions, celery, green pepper, garlic and parsley until

wilted. Add crawfish meat, lemon juice, bay leaves

10 or minutes or until vegetables are cooked. Add bread

crumbs, salt, pepper and Tabasco.

Cook for about 10 minutes, stirring often. If

stuffing is too moist, add a little more bread crumbs.

Add the egg and mix well.

Stuff the manicotti carefully and lay them in a

lightly greased baking dish in a single layer.

Pour most of the sauce over the manicotti and bake

350 F preheated oven for about 35 to

minutes or until manicotti are fully cooked. Spoon

reserved sauce over manicotti when served.

5 to 7. Note: Do not use crawfish cooked with crab boil.

Recipe from Marguerite Sigur, Times-Picayune Cooking

Contest, 1985. - - - - - - - - - - - - - - - - - -