I am a crawfish etouffee fan. It is a "last meal" dish for me.
This year I am looking to use crawfish etouffee as a stuffing for my bird and while I can find plenty of purchase options for prepared chickens or turducken with etouffee as the stuffing, I have not been able to find a recipe.
Etouffee, typically poured over rice or a pilaf, does not immediately translate into its use as a stuffing.
Do I cook the etouffee then combine with slightly undercooked rice and lightly cooked crawfish, mix it together and stuff the bird? Should it be thicker than usual?
Anyone who has suggestions on how to use an etouffee, or other non-bread-based stuffing for fowl will be the champion of my effort!
Thank you-
Stuart
This year I am looking to use crawfish etouffee as a stuffing for my bird and while I can find plenty of purchase options for prepared chickens or turducken with etouffee as the stuffing, I have not been able to find a recipe.
Etouffee, typically poured over rice or a pilaf, does not immediately translate into its use as a stuffing.
Do I cook the etouffee then combine with slightly undercooked rice and lightly cooked crawfish, mix it together and stuff the bird? Should it be thicker than usual?
Anyone who has suggestions on how to use an etouffee, or other non-bread-based stuffing for fowl will be the champion of my effort!
Thank you-
Stuart