More Great Recipes:

Triple Seafood and Tasso Stuffed French Bread


User Avatar
Member since 2013

Serves 8-10 | Prep Time 45 | Cook Time 45

Ingredients

1 pound medium (31–35 count) shrimp, peeled and deveined
1 pound claw crabmeat
1 pound crawfish tails
1 cup diced tasso
¼ pound butter
1 cup diced onions
½ cup diced celery
½ cup diced green bell peppers
½ cup diced red bell peppers
½ cup diced tomatoes
2 tbsps diced garlic
1 jalapeño, minced
2 bay leaves
½ cup tomato sauce
1 cup flour
1 quart shellfish stock or water
1 ounce sherry
1 cup sliced green onions
½ cup chopped parsley
salt and cayenne pepper to taste
Louisiana hot sauce to taste
1 loaf French bread


Preheat oven to 350°F. In a 2-gallon stockpot, melt butter over medium-high heat. Add onions, celery, bell peppers, tomatoes, garlic and bay leaves. Sauté 3–5 minutes or until vegetables are wilted. Blend shrimp, crabmeat, crawfish, tasso and tomato sauce into mixture. Whisk flour into vegetable mixture to form a white roux. Slowly add stock or water, a little at a time, until sauce consistency is achieved. Continue adding stock as necessary to retain consistency. Bring to a rolling boil, reduce to simmer and cook 30–40 minutes, stirring occasionally. Add sherry, green onions and parsley. Cook 5 minutes. Season with salt, cayenne pepper and hot sauce. Set aside to cool. Slice French bread in half. Scoop inside out of each half and set aside. Stuff mixture into bottom half of bread. Replace top half, and wrap loaf in foil. Bake 8–12 minutes. Cut into 3–4 inch slices and serve.


Pairs Well With


Notes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

450 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51076 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11261 Downloads
FREE
Oreo Balls
Oreo Balls
Mixed Berry Tart
Mixed Berry Tart
Torta Cubana
Torta Cubana