Grilled Sac au Lait with Crawfish and Tasso Stuffing
Any fish can be used for this decadent and easy to prepare dish.
Ingredients:
3tablespoons Olive oil
1medium White onion (chopped)
1small Bell pepper (chopped)
2-3cloves Garlic (chopped)
1lb. Louisiana crawfish tails
1lb. Tasso (cubed, small)
2 whole Eggs
½cup Flat leaf parsley (chopped)
½cup Green onions (chopped)
2cups Fresh bread crumbs
Louisiana Love Seasoning Blend to taste
Method:
Place a heavy skillet over medium-high heat and add oil.
Sauté onions, bell pepper, and garlic until soft.
Remove from heat and set aside.
In a large bowl combine crawfish, tasso, eggs, parsley, green onions, and sautéed vegetables.
Mix to combine and season with Louisiana Love.
Add bread crumbs ½ cup at a time until mixture holds its form, but still moist.
Taste and adjust seasoning.
Fill the cavity of the fish and score each side 2-3 times with a sharp knife.
Lightly oil the fish and season with Louisiana Love.
Place directly over the coals, cooking 3-4 minutes per side or until the meat is flaky and opaque.
Stay Hungry.