Crawfish Stuffed Manicotti

Ready in 1 hour

Top-ranked recipe named "Crawfish Stuffed Manicotti"

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Try this Crawfish Stuffed Manicotti recipe, or contribute your own. "Seafood" and "Stuffed" are two tags used to describe Crawfish Stuffed Manicotti.


Ingredients

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juice of 1 lemon
STUFFING:
4 tb Parsley; finely chopped
2 bn Green onions; finely chopped, (the fresh green part)
1/4 c Brandy
8 tb Butter
2 c Light cream
1/2 c Tomato ketchup
1 c Celery; finely chopped
1 ts Thyme leaves
4 c Crawfish tails; boiled
4 tb Butter
4 tb Tomato paste
2 Bay Leaves
1 tb Worcestershire Sauce
1 Butter
Salt, pepper and Tabasco; to taste
4 tb Parsley; minced
1 1/2 c Onions; finely chopped
juice of 1 lemon
4 c Crawfish tails; whole
1 pk Manicotti
3 Clove garlic; minced
2 c Bread crumbs, fine
1 c Green pepper; finely chopped
1 bn Green onions; finely chopped
3 Clove garlic; finely minced
6 tb Flour
1 Egg
2 c milk
Salt, pepper and Tabasco; to taste
1/2 c White wine; dry

Original recipe makes 6

Servings  

Preparation

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 and thyme. Let all of this cook for about 10 or 15 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 covered in a 350 F preheated oven for about 35 to 40 minutes or until manicotti are fully cooked. Spoon reserved sauce over manicotti when served. Serves 5 to 7. Note: Do not use crawfish cooked with crab boil. Recipe from Marguerite Sigur, Times-Picayune Cooking Contest, 1985.

Calories Per Serving: 2024 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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