Ingredients
- 2 prudhommes seafood magic
- 1 crawfish coarse (chop)
- 240 ml water
- 230 gr cornbread stuffing mix
- 110 gr butter
- 100 gr celery (chopped)
- 65 gr bell pepper (chopped)
- 60 gr green onion (chopped)
- 40 gr onion (white chopped)
- 3 gr salt
- 1 package water chestnuts (sliced)
Melt butter and saute celery, bell pepper and onion until limp. Add the crawfish tails, sprinkle with salt and Seafood Magic. Saute for 5 minutes. Add the stuffing, water chestnuts, green onion and water. Mix well. Spoon into a buttered dish or turkey cavity. Bake uncovered at 180ºC for 25 minutes. Yields 6 cups
