Best 2 Crawfish Stuffing Recipes

Crawfish stuffing is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is typically made with a combination of cooked crawfish, bread crumbs, vegetables, and seasonings. The stuffing can be baked, fried, or grilled, and can be served with a variety of sauces and sides.

This article provides three unique recipes for crawfish stuffing, each with its own distinct flavors and ingredients. The first recipe is for a classic crawfish stuffing, made with a combination of cooked crawfish, bread crumbs, celery, onion, and bell pepper. The second recipe is for a Cajun crawfish stuffing, which adds a spicy kick to the dish with the addition of cayenne pepper, paprika, and garlic. The third recipe is for a seafood crawfish stuffing, which incorporates shrimp, crab, and oysters into the mix.

No matter which recipe you choose, you are sure to enjoy the delicious flavors and textures of crawfish stuffing. So gather your ingredients and get cooking!

Let's cook with our recipes!

BREAD STUFFING WITH CRAWFISH, BACON, AND COLLARD GREENS

Bread Stuffing with Crawfish, Bacon, and Collard Greens image

Categories Shellfish Vegetable Side Bake Sauté Thanksgiving Stuffing/Dressing Bell Pepper Fall Collard Greens Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 10 to 12 servings

Number Of Ingredients 13

Ingredients

1 (1-pound) loaf crusty country-style white bread
1/4 cup olive oil
4 teaspoons chopped fresh thyme
1 large garlic clove, minced
6 tablespoons (3/4 stick) butter
1 1/2 cups finely chopped onion
1 1/2 cups thinly sliced celery
1 cup finely chopped green bell pepper
1 pound peeled cooked crawfish tails, thawed if frozen
1/2 pound sliced bacon, chopped
1 (1-pound) bag sliced collard greens, coarsely torn
1 3/4 cups low-salt chicken broth or turkey stock, heated, divided
1/3 cup chopped fresh parsley

Steps:

Preheat oven to 375°F. Cut bottom crust and short ends off bread; discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place in very large bowl. Add oil, thyme, and garlic; toss. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, 20 minutes. Return to same very large bowl.
Melt butter in large skillet over medium-high heat. Add next 3 ingredients. sauté until soft, about 10 minutes. Add crawfish; sauté 2 minutes. Transfer to medium bowl. sauté bacon in same skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to bowl with vegetables. Pour off all but 1 tablespoon bacon fat from skillet. Add greens and 1 cup broth. Cover and simmer until greens are almost tender, about 5 minutes. Add greens and broth in skillet to vegetable mixture. Add parsley. DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Chill vegetable mixture.
Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Stir vegetable mixture into bread. Add remaining 3/4 cup broth; toss. Transfer to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, 25 minutes. Uncover; bake until top starts to brown, 25 minutes longer.

CRAWFISH STUFFING

Crawfish Stuffing image

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

Provided by Molly53

Categories Crawfish

Time 25m

Yield 2 cups

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 364.5, Fat 12.7, SaturatedFat 6.5, Cholesterol 206.3, Sodium 177.2, Carbohydrate 43.3, Fiber 2, Sugar 2.7, Protein 18.2

Tips:

Use fresh crawfish: Fresh crawfish have a sweeter, more delicate flavor than frozen crawfish. If you can't find fresh crawfish, frozen crawfish will work in a pinch.
Clean the crawfish thoroughly: Before cooking the crawfish, be sure to clean them thoroughly. This means removing the heads, tails, and intestines. You can also remove the shells, but this is optional.
Cook the crawfish properly: Crawfish can be cooked in a variety of ways, but the most popular method is boiling. To boil crawfish, simply bring a large pot of water to a boil, add the crawfish, and cook for 3-5 minutes, or until the crawfish are bright red. Crawfish can also be steamed, grilled, or fried.
Make sure the stuffing is well-seasoned: The stuffing is a key component of crawfish stuffing, so be sure to season it well. Use a variety of herbs and spices, such as garlic, onion, celery, green bell pepper, salt, and pepper.
Bake the stuffed crawfish until the stuffing is golden brown: The stuffed crawfish should be baked until the stuffing is golden brown and cooked through. This usually takes about 30 minutes.

Conclusion:

Crawfish stuffing is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It's a great way to use up leftover crawfish, and it's also a popular dish to serve at parties and gatherings. If you're looking for a new and exciting way to prepare crawfish, give this recipe a try. You won't be disappointed!