picture from FoodNetwork.com
Unfortunately this meal time phenomenon is not often found or experienced outside of Louisiana. But I can get my crawfish fix when I need it. Many large grocery stores carry peeled, cooked, frozen tails. Look in the frozen seafood section. Even my local Walmart has them. Can't find them or don't want to order them (see link at the bottom of page)? You can just as easily used chopped shrimp for this recipe.
Crawfish Stuffed Mushrooms
6 oz crawfish tails, thawed if frozen
8 stuffing mushroom caps (3" diameter)
1/2 small onion, diced
1/2 small green bell pepper, diced (1/4 of a large pepper)
1 tsp garlic
1/2 tsp thyme
2 tsp butter
2 tsp flour
1/3 C chicken or seafood stock
3/4-1 tsp Tony Chachere's (or any seasoning salt, or just salt and pepper)
Dash of hot sauce (to taste)
Parmesan cheese (optional)
In a tiny bit of oil, saute onion and bell pepper until soft (5 min.) Add garlic, thyme, and Tony Chachere's. Cook 1 min. Melt in butter. Add flour. Stir constantly to avoid lumps. Cook 2-3 minutes. Add stock. Stir constantly. Mixture will thicken. If it gets too gummy and thick, add a little more stock. Add hot sauce and crawfish tails.
Clean mushrooms. Scrape gills out from the underside. Even distribute filling between mushrooms. Sprinkle a little bit of grated parmesan cheese over the top of each mushroom. Place on a baking rack inside a roasting pan (this will catch all the liquid released from the mushrooms.)
Bake 350 deg F for 15-20 min.
Serves 4 (2 mushrooms for an appetizer)
Louisiana Crawfish Co.
Kyle LeBlanc Crawfish Farm