Crawfish Stuffed Manicotti

* Exported from MasterCook *

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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