Crawfish Stuffed Manicotti

Directions

1. CRAWFISH STUFFED MANICOTTI: Heat the 4 Tbsp. butter. Fry the green onions, parsley and garlic till onions are wilted. Add in the crawfish tails and let all of this fry till sizzling warm. Heat a small pot and pour in the brandy. Remove the crawfish from fire, ignite the brandy and pour into the crawfish mix. Toss till flames die down. Set aside.
2. In another pot, heat 8 Tbsp. butter. Add in the flour and let this cook on a low fire till flour is cooked, about 2 min, stirring often. Add in the cream, lowfat milk, ketchup and tomato paste, stirring constantly till sauce comes to a boil and starts to thicken.
3. Add in the wine, lemon juice, Worcestershire sauce, salt, pepper and Tabasco.
4. Combine both pans and simmer for a few min. If sauce is too thick, thin it out with a little more lowfat milk.
5. Cook manicotti according to package directions.
6. Note: Don't use crawfish cooked with crab boil.
7. STUFFING: Heat the stick of butter. Fry onions, green onions, celery, green pepper, garlic and parsley till wilted. Add in crawfish meat, lemon juice, bay leaves and thyme. Let all of this cook for about 10 or possibly 15 min or possibly till vegetables are cooked. Add in bread crumbs, salt, pepper and Tabasco.
8. Cook for about 10 min, stirring often. If stuffing is too moist, add in a little more bread crumbs. Add in the egg and mix well.
9. Stuff the manicotti carefully and lay them in a lightly greased baking dish in a single layer.
10. Pour most of the sauce over the manicotti and bake covered in a 350 F preheated oven for about 35 to 40 min or possibly till manicotti are fully cooked. Spoon reserved sauce over manicotti when served.
11. Serves 5 to 7.
12. Note: Don't use crawfish cooked with crab boil.