"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Crawfish Pirogues Recipe

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This recipe for Crawfish Pirogues, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Gonzalez - wife of Ramon Gonzalez, E Department
Added: Saturday, February 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 potatoes
1/4 c. chopped purple onions
1 c. sour cream
2 c. shredded cheddar cheese
1/4 c. bacon bits
2 lbs. crawfish tails (or shrimp if you prefer)
1/2 c. margarine
Tony's Creole Seasoning©
1/2 c. chopped green onions

Directions:
Directions:
Bake potatoes whole. Remove from oven; cut in half lengthwise and let cool. Scoop out center of potatoes and place in large microwaveable bowl. Save potato skins for later. Mix in all other ingredients with potato insides except for 1/2 cup of cheese (you may not want to not put in seasoning at this time because you add it on top later). Cook mixture in microwave for 4 minutes on high. Fill potato skins with mixture. Place potatoes in oblong baking dish and sprinkle cheese and seasoning on top. Bake for 30 minutes at 375ºF. Garnish with green onions.

Number Of Servings:
Number Of Servings:
12 stuffed potatoes
Personal Notes:
Personal Notes:
These are delicious. I suggest baking the potatoes the day before and making it the next day because it is easier to cut and remove insides. Also I would change it up by using crawfish, shrimp, crabmeat, or a mix of these. I also cook regular bacon to use instead of bacon bits (which ever you prefer).

 

 

 

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