Crawfish Stuffed Pasta Shells

PREP TIME: 30 Minutes SERVES: 6

INGREDIENTS:

2 pounds crawfish tails, chopped
1 box jumbo pasta shells

8 tbsps butter

1 cup onion, minced

1/2 cup green bell pepper, minced

1/2 cup red bell pepper, minced

6 tsps garlic, minced
4 tbsps Worcestershire sauce
2 tbsps hot sauce

salt to taste

Creole seasoning to taste

2 eggs

1/2 cup Parmesan cheese, grated

1 cup seasoned Italian breadcrumbs



METHOD:

Pre-heat oven to 350 degrees F. Boil shells according to package directions until al dente and set aside. In a medium sauce pan, heat oil over medium-high heat. Add onions and bell peppers and sauté until wilted, approximately 1-2 minutes. Add garlic and crawfish tails and heat through. Add Worcestershire sauce, hot sauce, salt and Creole seasoning. Remove from heat and let cool. Beat eggs in a large mixing bowl and crawfish mixture. Fold in Parmesan cheese and breadcrumbs. Combine well and stuffed shells in a 9 x 12-inch baking pan. Place your favorite pasta sauce or Alfredo over the shells. For ease of preparation, combine 2 cans of cream of shrimp soup with 1/2 cup white wine. Bake for 15-20 minutes or until stuffing is heated completely through.