Ingredients
5 pounds of peeled crawfish tails
1 pound of ground beef
3 cups of finely diced onions
1 cup of finely diced celery
3 tablespoons of Tony Chachere’s seasoning
1 tablespoon of granulated garlic
1 tablespoon of dried parsley flakes
6 eggs
3 cups of bread crumbs
- Ground up crawfish tails in a food processor. (You may need to batch the tails one pound at a time.)
- Afterwards, place the ground crawfish tails in a large bowl with the rest of the ingredients. Now, using your hands, mix thoroughly.
- Coat a baking pan with a little cooking oil or Pam spray. Then, pour the mixture into the baking pan.
- Bake in an oven for 30 to 45 minutes.
NOTE: Divide the mixture into 3 portions, you can bake two pans of loaf and use the 3rd portion for you gravy to follow on the next page.
