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Author Notes: This is a take on a classic French dish, chicken and crayfish, but may be closer to something you might find in Louisiana too. I rolled the meatloaves into round loaves,(I added a pictur showing what I did) and poached them. As we all know meatloaf isn't pretty. When they are done cooking I roll the hot meatloaf in a saltine cracker and parsley mix to add flavor and pretty it up, and then slice and serve. Try the roll "into a loaf" technique the next time you see a recipe that says stuff into casings. - thirschfeld
Food52 Review: This recipe is terrific. Thirschfeld walks you through it with ease, even including a prep photo. Everything worked as outlined. My husband and I immediately sampled it once it was done -- delicious, unconditionally so. A unique and tasty recipe for my next dinner party -- honest! Quite an interesting combo of ingredients and a cooking method new to me. Big thumbs up. - Lizthechef - The Editors
For the meatloaf:
- 1 tablespoon unsalted butter
- 2/3 cup onion, fine dice
- 1/3 cup red pepper, fine dice
- 1/3 cup celery, fine dice
- 1 tablespoon garlic, minced
- 1 1/2 pounds ground chicken, I used thigh meat
- 1/2 pound raw shrimp, peeled, deveined and cut into 1/2 inch chunks
- 1 1/2 teaspoons fresh thyme, minced
- 1 tablespoon Italian parsley, minced
- 1/3 cup bread crumbs
- 1/4 cup cream
- 1 egg
- Kosher salt and fresh ground pepper
- 1/2 cup saltines, ground, or smashed fine
- 2 tablespoons Italian parsley, minced
For the dipping sauce
- 1/3 cup mayonnaise
- 1/2 teaspoon whole grain mustard
- 1/4 teaspoon lemon zest
- 1/2 teaspoon fresh lemon juice
- Place a saute pan over medium heat and add the butter. When it melts add the onions, red pepper and celery. Season with a little salt and pepper. Saute until translucent without browning them. Add the garlic and saute until fragrant. Remove from the heat and let cool. In a large mixing bowl, if you have a stand mixer it works great, place the chicken, shrimp, bread crumbs, cream, egg, parsley and thyme. Add a 1 teaspoon of salt and a 1/2 teaspoon of pepper. Add the cooled veggies and mix until very well combined. Place a large pot, filled half way with water, on the stove and turn the heat to high. Place a 10 x 10 piece of plastic wrap on top of a 10 x 10 piece of foil. Place a quarter of the filling on the wrap and wrap it up being careful not to let the wrap roll into the interior of the loaf. Now roll the plastic wrapped loaf in the foil. Twist the ends of the foil until the loaf is tight. Repeat this process three more times with the remaining loaf mixture. When the water is boiling add loaves and reduce the heat to a simmer. Let simmer for 40 minutes. If they don't stay submerged you can turn them occasionally or put a wire rack on top of them . While they are cooking combine all the dipping sauce ingredients in a bowl and mix well. Check the loaves by inserting a cooking thermometer into the middle. It should read 165. If not cook longer. Combine the saltine crumbs and the parsley on a tray. Carefully unwrap the loaves, there will be lots of juice so you may want to do this on a plate. Then roll them in the crumbs. Slice and serve.