BAHAMIAN CRAWFISH (LOBSTER) STUFFING
Leave it to those Bahamians to fishy up a meal. Oh yes, we will always add our signature to an occasion. So for Thanksgiving or Christmas or wherever a feast is prepared we will “Bahamianize” it. This dish is utterly delicious!
Ingredients:
2 med.-lrg Crawfish tails (whole crawfish is a plus)
1 med Onion, diced
1 tsp Thyme, diced
1 clove Garlic, diced
1 loaf Bread, diced medium
1 med. Tomato, diced
½ cup Butter
Water
Salt & pepper
Preparation:
If you are fortunate to have the whole crawfish – remove feelers and legs and place in a large pot along with the body of the crawfish. Add enough water to reach 1 ½ inch above the bottom of the pot. Cover crawfish with a towel, seal pot and bring to boil for 30 minutes. Remove from the heat allow to cool slightly. Split crawfish in half and remove fat from heat and meat from head and tail. Cut some of meat into chunks and shred the remainder. Put aside for later.
In a large frying pan add ¼ cup butter over medium heat and toast bread until crispy brown. Remove from frying pan. Return frying pan to heat, add butter, onions, thyme, salt and pepper, sauté until onions are tender. Add tomatoes, crawfish and fat, cook until blended. Add bread and ½ cup water until blended.
Serving Suggestions:
Place in a casserole dish and bake for 15 minutes at 350º. Add to turkey 40 minutes into its baking time or use to stuff Christmas fish. Anyway you serve it – it will disappear from the table.
