Copelands Crawfish Bread Recipe Recipe For Chili

CRAWFISH BREAD

Steps:

• Preheat the oven to 350 degrees. Grease a baking sheet. In a large skillet, melt the butter with the olive oil over medium heat. Sauté the green onions, celery, bell pepper and garlic until wilted. Add the wine and the crawfish tails with their fat. Stir well and add the cream cheese. Stir until melted. Add the Creole seasoning and cook until the mixture is thickened, just a few minutes. Remove from the heat and let the flavors blend. Carefully roll out French bread dough to a thickness of ½ inch on the baking sheet. Spoon the crawfish mixture down the center of the dough, and sprinkle with the shredded cheese. Fold the dough over the mixture to make a loaf. Cut 2 small slits in the top of the dough. Place in oven and bake for about 20 minutes, or until the loaf is golden brown. Remove from oven and let sit for a few minutes before slicing into serving-size pieces.

CRAWFISH 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.

CRAWFISH FETTUCCINE II

Steps:

• Melt butter in a large skillet and saute the green onion, green pepper, and garlic until onions are opaque. Stir in flour and cook for 7 minutes, stirring frequently.
• Add crawfish meat; cover and simmer for 20 minutes.
• Stir in the processed cheese, half and half, Cajun seasoning and tomato. Cover and simmer for another 20 minutes. Meanwhile, cook pasta.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Mix together the sauce and pasta and transfer to the prepared baking dish. Sprinkle with Parmesan cheese and bake for 20 minutes or until bubbly.

CRAWFISH MICHELLE

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a 2-quart casserole dish with cooking spray.
• Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the chopped onion and shallots; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chicken stock and bring to a boil over high heat. Reduce heat to medium and simmer until the chicken stock has reduced to half its original volume, about 5 minutes. Pour in the heavy cream; whisk in the Dijon mustard, horseradish, cayenne pepper, paprika, salt, and pepper. Bring to a simmer and cook 3 to 5 minutes, stirring occasionally.
• While the sauce is cooking, melt 3 tablespoons of butter in a skillet over medium heat. Stir in the garlic and green onions; cook and stir until the aroma of the garlic has mellowed, about 5 minutes. Add the crawfish tails and cook until hot. Stir the crawfish mixture into the sauce along with the Parmesan cheese. Pour into the prepared casserole dish and sprinkle with bread crumbs.
• Cook under the preheated broiler until the bread crumbs are golden brown. Let stand for a few minutes before serving.