1. Chop onions and celery finely and sautee for 5 minutes in olive oil. Cool.
  2. Pre-heat oven to 400F.
  3. Mix gently in a bowl: Crawfish, sautéed vegetables, breadcrumbs, egg, lemon- and orange juice, 2 tbsp cream, salt and pepper to taste and a pinch of harissa spice. (Alternatively use paprika- and cayenne powder.)
  4. Mix pureed tomatoes with 200g cream, add salt and pepper to taste. Pour sauce in a baking dish.
  5. Fill the quid tubes with the crawfish stuffing and place on top of the sauce. Sprinkle with shredded cheese and parmesan.
  6. Cover with aluminum foil and bake at 400F for 50 minutes.



  • 6 squid tubes, cleaned
  • 454g crawfish cooked
  • 80g onion
  • 80g celery
  • 70g breadcrumbs
  • 1 egg
  • 1tbsp lemon juice
  • 1 tbsp orange juice
  • 2 tbsp whipping cream
  • Salt
  • Pepper
  • Harissa spice
  • 400g tomato puree
  • 200g cream
  • 40g shredded melty cheese (Jarlsberg, Mozarella)
  • 25g parmesan