Crawfish Stuffing

Submitted by mollypaul

"This stuffing would be lovely with fish. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

 

• Ready In: 25mins
• Ingredients: 10
• Yields: 2 cups

ingredients

• 6 tablespoons cracker crumbs
• milk
• 1⁄4 lb crawfish (about 24 crawfish) or 1/4 lb shrimp, cooked and peeled (about 24 crawfish)
• 1 1⁄2 tablespoons butter
• 1 onion, peeled and minced
• 1 tablespoon flour
• 1 tablespoon parsley
• 1 tablespoon fish stock or 1 tablespoon chicken stock
• salt and pepper, to taste
• 1 egg, beaten

directions

1. Chop crawfish or shrimp.
2. Moisten crumbs with milk; add onion, flour, stock, parsley, salt and pepper.
3. Simmer a few minutes; add crumbs and simmer two minutes.
4. Let cool slightly and add egg.