View Full Version : Crawfish Stuffed Pasta Shells

Jason Chambers
16th October 2002, 13:44
Crawfish Stuffed Pasta Shells

PREP TIME: 30 Minutes SERVES: 6


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


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.

Jason Chambers
16th October 2002, 13:47
Redfish Courtbouillon



2 pounds redfish, filets
1 cup oil-less roux

1 quart water

1 tbsp vegetable oil

1 cup onions, diced

1 cup celery, diced

1 cup bell pepper, diced

1/4 cup garlic, minced

1 (16-ounce) can diced tomatoes in liquid, no salt added
1 (8-ounce) can tomato sauce, no salt added
2 quarts water

1/4 cup Worcestershire sauce

1/2 cup green onions, sliced

1/4 cup parsley, chopped

1/2 tsp salt

black pepper

3 lemon slices


Dissolve oil-less roux in 1 quart of the water. Set aside. If you are lucky enough to have the bones of the fish, you should make a stock by boiling the fish bones with 1-2 quarts of water, 1 diced onion, 1 bay leaf and 1 tbsp of black peppercorns. Simmer the fish stock for 30 minutes, strain and use it in place of water in this recipe. Slice the fish filets into 1 1/2-inch thick pieces. In a 7-quart cast iron Dutch oven, heat oil over medium-high. Add onions, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add tomatoes and tomato sauce and blend well into the vegetable mixture. Add roux/water mixture and Worcestershire. Bring to a rolling boil, reduce to simmer and cook for 30 minutes. Add remaining water, a little at a time, to maintain a soup-like consistency. Add green onions and parsley. Season to taste using salt and pepper. Add the fish filets Dan lemon slices, being careful not to break the fish as they simmer in the stock. Cook 5-10 minutes. When fish is done, adjust seasonings if necessary. Serve the rich sauce over bowls of steamed white rice.