Purchase our Crawfish Puree' at your local associated food store.  Click here for a list of stores.



We want to give a special thanks to Taste of the South magazine.  We are extremely pleased to be featured in the February-March 2008 issue.  Please click picture below to view the full article.




Crawfish Stuffed Eggplant


2 eggplants
1 stick of butter or ¼ cup olive oil
1 onion chopped
1 bell pepper chopped
16 oz. Crawfish Puree’
2 cups cooked Rice
½ cup bread crumbs
seasoning to taste (salt and cayenne pepper)

Cut Eggplants in half and scoop out insides leaving the outer shells. Cube insides eggplant for stuffing. Smother eggplant cubes, onions, and bell pepper in butter or oil, until soft and mushy. Stir often so mixture won’t stick. Add Crawfish Puree’, simmer for 15 min, stirring occasionally. Add bread crumbs and stir in rice. Season to taste. Place eggplant shells in a shallow pan with ½ inch of water and bake at 375 for 20 min.. (This can be done while smothering the eggplant.) Put mixture into eggplant shells and bake for 15 to 20 min. at 375 until hot. Serves 4


Louisiana Crawfish Cake, made
with Teche Valley crawfish puree'.
Sold at your local Winn Dixie.
Also Try Our
Frozen Whole Boil Crawfish
Order with

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