- ½ c chopped onion
- green bell pepper
- ¼ c chopped fresh parsley
- 3 garlic cloves
- 4 large green onions
- 3 bay leaves
- butter or oil
- 3 cans tomato sauce
- 1 can petite chopped tomatoes
- 3T sugar
- 1T chili powder
- 3 c prepare knorr chicken stock or chicken bouillon cubes stock ( taste before adding to sauce)
- 2 c deveined crawfish tail meat
- ½ c crawfish claw
- 3 c plain or italian bread crumbs
- reserved seasonings
- 1c milk
- 3 eggs
- cleaned crawfish heads
- 2 green onions
- black, red or white pepper
- cooking spray oil
Individually saute celery, green bell pepper, garlic cloves and onion in melted butter or warmed oil to desired tenderness. Important not to overcook. When cooked place aside on plate separately.
Reserve 1/3 for the next preparation. In 6 quart stock pot add all of the above ingredients except reserve. Cook on medium heat,stirring until heated.
Once heated, lower stove to low and stir as needed but don’t allow sauce to stick or burn. Cover and simmer 2-3 hours. Add ½ of chopped green onion and parsley to sauce 30 minutes prior to end of cooking time.Transfer pot from hot burner to cool burner.
Allow to cool. Remove bay leaves. Pour cooled sauce in blender, ½ full and blend and pause transfer to a bowl and continue until all of s is blended to your desired texture and return to pot. Heat again on low stove setting and continue to stir. Remember don’t allow to stick or burn.
Heat oven 325
Clean crawfish heads by removing everything from cavity including eyes and whiskers. Don’t rinse.
Chop crawfish tail meat and place in large mixing bowl. Refrigerate while preparing the remaining ingredients. Beat eggs and add milk until well mixed. Add bread crumbs, reserved seasoning, pepper, salt and mix while gradually adding egg and milk until well mixed. Add chopped crawfish tails and continue mixing until well mixed. If not the consistency you desire add more milk, bread crumbs, or chopped crawfish tails. Stuff crawfish heads with mixture.
Spray cooking oil on cookie sheet and place stuffed crawfish on cookie sheet. Bake 18 minutes.
After removing stuffed crawfish heads from oven, slowly add to sauce using a cooking spatula and add crawfish claws to sauce. Cook for 15 minutes. Serve with white or saffron rice, french bread and garnish with chopped green onions.