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Recipe provided by Ralph & Kakoo's, New Orleans

FRIED STUFFED OYSTERS ON THE HALF SHELL WITH CRAWFISH STUFFING

CRAWFISH STUFFING:

4 ounces - olive oil 1 1/2 cups - onion, finely chopped 1 1/2 cups - bell pepper, finely chopped 2 Tablespoons - fresh garlic, minced 1 pound - crawfish tails, chopped 1 teaspoon - Blackened Seasoning 1/2 teaspoon - Cajun Seasoning 2 ounces - Garlic Sauce 1/4 cup - fresh parsley, finely chopped 1/4 cup - green onions, minced 1 1/2 cups - plain breadcrumbs

Melt butter in a skillet and saute' the onions, bell peppers and garlic until vegetables are wilted. Add the crawfish tails and saute' for 3 minutes. Add Blackened Seasoning and Cajun Seasoning. Mix well. Remove from heat and stir in the Garlic Sauce, parsley and green onions. Add the bread crumbs and mix lightly until the bread crumbs are incorporated.

24 - oysters on the half shell 2 cups - all purpose flour 2 cups - buttermilk 2 ounces - Cajun Seasoning 1 package - Fried Fish Mix

Wash oysters to remove any grit or dirt. Shuck oysters and leave on the half shell. Stuff each oyster with crawfish stuffing. Place all purpose flour in a pan. Place buttermilk and Cajun Seasoning in a bowl and mix well. Place Fried Fish Mix in another pan. To bread, dredge oysters in shell in flour until coated. Shake off excess flour. Dip in seasoned buttermilk, and finally, dredge in Fried Fish Mix until the whole oyster is coated. Fry oyster at 350 degrees for 6-8 minutes


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