Crawfish stuffed manicotti

 
                         CRAWFISH STUFFED MANICOTTI
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Seafood                          Pasta
                 Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       tb           Butter
    2       bn           Green onions - finely
                         -chopped (use about 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                    Lemon - juiced
    1       tb           Worcestershire sauce
    4       c            Crawfish tails - whole,
                         -boiled
                         Salt, pepper and Tabasco to
                         -taste
    1       pk           Manicotti
                         STUFFING:
    1                    Stick butter
    1 1/2   c            Onions - finely chopped
    1       bn           Green onions - finely
                         -chopped
    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
   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.
  
 
 
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