Crawfish shines in tacos, cornbread, eggplant, more
Our love for crawfish and the different ways to serve it continues to grow. Although étouffée may first come to mind if we have a pound of peeled crawfish tails, try something new now that crawfish are plentiful.
Crawfish-stuffed Eggplant may not be new for many of you, but a recipe for crawfish bread stuffing was new for me. I always stuffed my eggplant with a shrimp and crabmeat dressing.
The recipes for Crawfish-Stuffed Eggplant and Gouda Crawfish (stuffed inside puff pastry) are both from “The Louisiana Crawfish Cookbook” by Bunny Jumonville and Joy Mounger.
I’ll never forget when their book came out in 1984. Jumonville and Mounger were promoting the beloved Louisiana crustacean everywhere with so much enthusiasm they made everyone want to cook crawfish or at least go to a crawfish boil. I still glance through their book when I have a pound or two of crawfish and with that comes those good memories.
I prepared the stuffed eggplant and the Gouda Crawfish with commercially peeled crawfish tails. With leftover crawfish tails from a crawfish boil, I made Crawfish Cornbread and Crawfish Tacos.
The Gouda Crawfish was in the appetizer section of the book by Jumonville and Mounger, but I usually serve it as an entrée with a big green salad. This recipe is best if baked right before serving.
Corinne Cook is a columnist for The Advocate. Reach her at email@example.com.