loose to intrepretation as always. 1 bag of breadcrumbs,1/2 stalk celery,smoked garlic-minced or paste,1/4 yellow onion-diced,1/2 cup white wine, 1 can chix broth,1 cup crumbled fatty,1 lb. peeled & rinsed crawfish,1/2 stick butter,6-8 strips bacon. sautee the veggies & crawfish in the wine & butter.fry & crumble bacon. follow direction on bag for amount of stuffing to be made but use 1/2 water & 1/2 chix broth instead of just water.add the sautee,fatty,bacon & crawfish to the cooked stuffing. lay in an open foil pouch & smoke for 30-45 mins or stuff the bird. serve,eat,belch if satisfied.
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7/5/07 at 6:42pm