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Crawfish Or Jumbo Shrimp

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  Crawfish 50 Small (In Their Shells)
  Prepared court bouillon 4 Cup (64 tbs)
  Butter 3 Tablespoon
  Peanut oil 1 Tablespoon
  Sliced calf's liver 1 Pound
  Mushrooms 6 , sliced
  Chopped parsley 1 Tablespoon
  Dried marjoram 1⁄8 Teaspoon
  Dried rosemary 1⁄8 Teaspoon
  Salt To Taste
  Freshly ground pepper To Taste
  Cayenne pepper/Red pepper To Taste
  White bread slices 3 , crusts trimmed
  Egg 1 , beaten
  Dried bread crumbs 1⁄2 Cup (8 tbs)
  Finely shredded swiss cheese 1⁄2 Cup (8 tbs)
  Whipping cream 1⁄2 Cup (8 tbs)
  Amber rum 2 Tablespoon, warmed and flamed

Cook crawfish in boiling court bouillon 10 minutes, then cool.
Reserve 1 cup bouillon.
Heat butter and oil in a skillet; saute liver and mushrooms until liver is firm on the outside and pink inside.
Season with parsley, marjoram, rosemary, salt, and peppers.
Soak bread slices in reserved bouillon; stir to break up bread.
Process soaked bread with bouillon and liver mushroom mixture, a little at a time, in an electric blender or force through a food mill.
Stir in egg.
Spread mixture on bottom of a shallow baking dish.
Arrange crawfish decoratively on top.
Sprinkle with a mixture of bread crumbs and cheese.
Blend cream and rum; pour over all.
Broil until lightly browned.

Recipe Summary

Main Dish

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