Crawfish Stuffed Manicotti

4 tablespoon butter
2 bunch green onions - finely chopped (use; about 1 inch
1 the fresh green part)
4 tablespoon parsley - minced
3 clove garlic - finely minced
1/4 cup brandy
8 tablespoon butter
6 tablespoon flour
2 cup light cream
2 cup milk
1/2 cup white wine - dry
1/2 cup tomato ketchup
4 tablespoon tomato paste
1 lemon - juiced
1 tablespoon worcestershire sauce
4 cup crawfish tails - whole, boiled
1 salt, pepper and tabasco to taste
1 pkg manicotti
1 stuffing:
1 stick butter
1 1/2 cup onions - finely chopped
1 bunch green onions - finely chopped
1 cup celery - finely chopped
1 cup green pepper - finely chopped
3 clove garlic - minced
4 tablespoon parsley - finely chopped
1 lemon - juiced
2 bay leaves
1 teaspoon thyme leaves
4 cup crawfish tails - boiled, finely cho; pped
2 cup bread crumbs - fine
1 salt, pepper and tabasco to taste
1 egg
CRAWFISH STUFFED MANICOTTI: Melt the 4 tablespoons butter. Fry the
green onions, parsley and garlic until onions are wilted. Add the
crawfish tails and let all of this fry until sizzling hot. Heat a
small pot and pour in the brandy. Remove the crawfish from fire,
ignite the brandy and pour into the crawfish mixture. Toss until
flames die down. Set aside.
In another pot, melt 8 tablespoons butter. Add the flour and let
this cook on a low fire until flour is cooked, about 2 minutes,
stirring often. Add the cream, milk, ketchup and tomato paste,
stirring constantly until sauce comes to a boil and starts to thicken.
Add the wine, lemon juice, Worcestershire sauce, salt, pepper and
Tabasco.
Combine both pans and simmer for a few minutes. If sauce is too
thick, thin it out with a little more milk.
Cook manicotti according to package directions.
Note: Do not use crawfish cooked with crab boil.
STUFFING: Melt the stick of butter. Fry onions, green onions, celery,
green pepper, garlic and parsley until wilted. Add crawfish meat,
lemon juice, bay leaves and thyme. Let all of this cook for about 10
or 15 minutes or until vegetables are cooked. Add bread crumbs,
salt, pepper and Tabasco.
Cook for about 10 minutes, stirring often. If stuffing is too moist,
add a little more bread crumbs. Add the egg and mix well.
Stuff the manicotti carefully and lay them in a lightly greased
baking dish in a single layer.
Pour most of the sauce over the manicotti and bake covered in a 350 F
preheated oven for about 35 to 40 minutes or until manicotti are fully
cooked. Spoon reserved sauce over manicotti when served.
Serves 5 to 7.
Note: Do not use crawfish cooked with crab boil.