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This International bread features Bisque One recipe, Whites. The flavors come together beautifully. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Stuffed Crawfish Heads
Description
This International bread features Bisque One recipe, Whites. The flavors come together beautifully. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Grind the reserved cooked tail meats.
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Chop an onion very fine and brown in a Tbsp of butter.
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Squeeze thoroughly a cup of bread wet with water.
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When well squeezed,
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make a paste with a little milk,
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season and
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mix with well seasoned crawfish meat.
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Chop another onion, put in butter and add crawfish mixture.
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Let fry for 10 minutes, adding finely chopped sprig of thyme, parsley, bay leaf and mix.
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Remove from fire.
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Stuff head shells with mixture.
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Dip and roll in egg white, then brown in butter, turning all sides.
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Add to soup mixture.
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THIS PREPARATION METHOD VARIES FROM BOOK.
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LOUISIANA published 1933 Stuffed Head recipe by Mrs Zoe Zeringue, Waggaman LA 1974
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 48.0kcal
- % Daily Value *
- Total Fat 1.0g2%
- Saturated Fat 0.2g1%
- Cholesterol 12.5mg5%
- Sodium 55.2mg3%
- Total Carbohydrate 0.2g1%
- Dietary Fiber 0.0g0%
- Sugars 0.2g
- Protein 8.5g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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