Cajun Crawfish Bread Recipes

CAJUN CRAWFISH BREAD

Cajun Crawfish Bread image

Provided by By Jay Ducote of Bite and Booze

Number Of Ingredients 14

Ingredients

1 (12-ounce) loaf French bread, halved lengthwise
½ cup mayonnaise
2 tablespoons butter
¾ cup finely chopped sweet onion
3 cloves garlic, minced
1 pound cooked crawfish tails
¾ cup chopped green onion
1 tablespoon chopped fresh parsley
1 teaspoon Cajun seasoning*
1 (8-ounce) package cream cheese, softened
½ cup grated Parmesan cheese
¾ cup shredded Monterey Jack cheese with peppers
½ teaspoon sweet paprika
Garnish: parsley

Steps:

Preheat oven to 375°. Place bread halves, cut side up, on a baking sheet. Divide mayonnaise between bread halves, spreading evenly. Set aside. In a large skillet, melt butter over medium heat. Add sweet onion, and cook until softened, 5 minutes. Add garlic, and cook until fragrant, about 2 minutes. Add crawfish, green onion, and parsley, stirring to combine. Cook until crawfish is heated through, about 5 minutes. Add Cajun seasoning and cream cheese. Remove from heat, and stir until cheese is incorporated. Divide mixture between bread halves, spreading evenly to cover. Top each half with cheeses and paprika. Bake until cheese has melted, about 15 minutes. Increase oven temperature to broil. Broil 6 inches from heat until cheese has browned, about 2 minutes. Top with parsley, if desired. Serve warm.

CRAWFISH BREAD

Crawfish Bread image

Provided by Food Network

Categories side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 pound crawfish tail meat, peeled, cleaned and deveined
1/2 stick butter
1 clove garlic, minced
3/4 cup chopped and drained ripe tomatoes
1 tablespoon Cajun seasoning
3/4 cup Monterey Jack Cheese
1/4 cup grated Parmesan
1/2 cup mayonnaise
3 tablespoons chopped fresh parsley
1 loaf French bread

Steps:

Preheat the oven to 350 degrees F.
Rinse the crawfish. In a large skillet, melt the butter over medium heat. Add the garlic and cook for a few minutes. Add the tomatoes, Cajun seasoning and crawfish. Saute for 1 minute. Remove from the heat.
In a bowl, mix together the cheeses, mayonnaise and parsley. Add the tomato and crawfish mixture to the mayo mixture.
Cut the loaf of bread in half and then cut the bread lengthwise. Spoon the mixture on the bread and bake for 10 to 15 minutes. Then broil for an additional 3 to 5 minutes. Watch closely, as not to burn. Cut the bread into individual portions.

CAJUN CRAWFISH CORNBREAD

Cajun Crawfish Cornbread image

A FABULOUS Cajun/Creole twist on a Southern stple - cornbread. MMMMMMM. ;) A Tasty recipe treat straight from Tony's Seafood in Louisiana. (I can hear the zydeco playing now...and I GARONTEEE my DH is gettin' hungry as we speak!) A little crawfish etoufee and he's in hawg heaven!! ;)

Provided by Mommy Diva

Categories Breads

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

2 cups yellow cornmeal
1 teaspoon salt
1 teaspoon baking soda
6 eggs
2 medium onions, chopped
1/2 cup jalapeno pepper, sliced & chopped
16 ounces cheddar cheese, grated
2/3 cup oil
2 (16 ounce) cans cream-style corn
2 lbs crawfish tails, lightly rinsed

Steps:

Combine in large bowl, cornmeal, salt and soda
In separate bowl, beat eggs
Add crawfish, peppers, onions, cheese, oil and corn to eggs
Combine egg mixture with cornmeal and mix well
Pour into a greased 12x14" baking dish and bake at 375 degrees for 55 minutes or until golden brown.

Nutrition Facts : Calories 486.4, Fat 28.9, SaturatedFat 10.6, Cholesterol 213.6, Sodium 839.8, Carbohydrate 32, Fiber 2.8, Sugar 3.8, Protein 27

CAJUN CRAWFISH-STUFFED FRENCH BREAD

Cajun Crawfish-Stuffed French Bread image

A delectable sandwich from Cajun Delights blog. You can also make this with shrimp, although it won't have that sweet lobstery taste.

Provided by Jostlori

Categories Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup butter
1 cup mirepoix (mix of diced onion, celery, bell pepper)
1 teaspoon crushed garlic
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon paprika
4 tablespoons white wine
2 tablespoons seafood stock or 2 tablespoons clam juice
salt
8 ounces cream cheese, cut into small pieces
1 lb peeled crawfish tail
1/4 cup fresh parsley, chopped
1/4 cup green onion, chopped
1 loaf French bread

Steps:

Melt butter in medium saucepan on medium high heat. Add onions, bell pepper, and celery and saute' for 5 minutes.
Add cayenne pepper, black pepper, paprika, and garlic and stir well. Stir in white wine and seafood stock, bring to a boil and then reduce heat to low.
Add crawfish tails and salt and mix well. Cover and simmer for 20 minutes. If using shrimp, don't add until the last 5 minutes of the 20.
Gradually add cream cheese until melted, stirring often and cook for 5 minutes.
Add green onions and parsley and a little more white wine if mixture is too thick.
Cut bread in half and scoop out center portion of French bread loaf. Fill bottom portion with crawfish mixture. Place top half on top, brush with melted butter and bake in a 350 degree oven for 15 minutes.

Nutrition Facts : Calories 1136.7, Fat 36.9, SaturatedFat 19.7, Cholesterol 214.2, Sodium 1671.6, Carbohydrate 148.7, Fiber 6.8, Sugar 8.8, Protein 50.8

CRAWFISH CORNBREAD

Crawfish Cornbread image

A yummy Cajun twist on Mexican cornbread. Everyone can't quit talking about this recipe. It's sure to become a favorite.

Provided by JERKIE3

Categories Side Dish

Time 1h20m

Yield 12

Number Of Ingredients 15

Ingredients

1 cup yellow cornmeal
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 onion, chopped
1 green bell pepper, chopped
1 (4 ounce) jar diced pimentos, drained
⅓ cup vegetable oil
1 cup shredded Cheddar cheese
1 (15 ounce) can cream-style corn
⅓ cup chopped jalapeno pepper
1 pound peeled crawfish tails
1 pinch seasoned salt, or to taste
1 pinch cayenne pepper, or to taste
1 pinch garlic powder, or to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
Stir together cornmeal, baking soda, and salt in a large bowl. In another bowl, beat together the eggs, onion, green pepper, pimentos, vegetable oil, Cheddar cheese, cream-style corn, jalapeno pepper, crawfish tails, seasoned salt, cayenne pepper, and garlic powder until the mixture is well combined. Pour the crawfish mixture into the cornmeal mixture, and stir together. Pour the mixture into the prepared baking dish.
Bake in the preheated oven until the cornbread is lightly golden brown, and a toothpick inserted into the center comes out clean, about 55 minutes. Allow to rest for about 10 minutes before serving.

Nutrition Facts : Calories 209.4 calories, Carbohydrate 18.6 g, Cholesterol 81.3 mg, Fat 10.8 g, Fiber 1.5 g, Protein 10.4 g, SaturatedFat 3.3 g, Sodium 533.8 mg, Sugar 2.6 g

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