• 12 Large sweet onions
• 1 Lb Texas Cajun Crawfish Sausage, finely diced
• 1 Garlic clove, minced
• 1 Tbs Olive oil
• 1/4 Cup Chopped parsley

Cooking Instructions:

Peel onions and simmer, covered, in small amount of boiling water 15 minutes.   Drain and cool slightly.  Hollow out centers by pushing firmly on bottom, or pull out with small sharp knife.  Chop centers fine.

Put meat in skillet with garlic and oil and sauté, breaking up with fork, until lightly browned.  Add chopped onion and remaining ingredients and cook, stirring, about 10 minutes.  Drain off excess fat.

With small spoon, carefully fill onion shells.

Arrange in shallow baking dish with 1 inch hot water.

Cover with foil and bake in preheated oven 350 degrees about 30 minutes.

Makes 12 servings.