Crawfish Bread Recipes Recipe For Pickled

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 BREAD

Steps:

• Preheat the oven to 350 °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. Sauté 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.

DILL PICKLE BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
• Use the white bread, medium crust setting.

CRAWFISH PISTOLETTES

Steps:

• Melt 1/4 cup of butter in a saucepan over medium heat. Stir in the chopped onion, bell pepper, green onions, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the evaporated milk and bring to a simmer. Stir in the processed cheese until melted. Reduce the heat to low, and keep the sauce warm.
• Meanwhile, melt 1/2 teaspoon of butter in a large skillet over medium heat. Add the crawfish tails and season with salt, pepper, garlic powder, and Cajun seasoning. Cook and stir until the tails are hot and beginning to curl, 3 to 5 minutes. Stir the crawfish tails into the cheese sauce, and cook for 5 minutes.
• Heat oil in a large skillet to 350 degrees F (175 degrees C).
• Cook the pistolette rolls in the hot oil until golden brown on all sides. Remove to a paper towel lined plate to cool. Once cool enough to handle, cut a slit in one end of each roll, then use the handle of a spoon to create a pocket in the roll. Stuff the rolls with the crawfish mixture and serve immediately.

CRAWFISH CORN BREAD

Steps:

• In a skillet, saute onion and green pepper in 1 tablespoon oil until tender. Remove from the heat. Stir in jalapenos; set aside. , In a bowl, combine cornmeal, baking powder, salt and baking soda. In another bowl, beat the eggs, milk and remaining oil; stir into the dry ingredients just until blended. Stir in the corn, cheese, green onions, crawfish and reserved jalapeno mixture. Pour into a greased 13x9-in. baking pan. , Bake at 400° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm. Refrigerate leftovers.

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:

• Saute crawfish tails in butter until heated through. Add cayenne and saute a minute more. Set aside and cool.
• Thaw spinach and cool as directed, thoroughly squeeze excess water out. Drain and chop artichokes. Mix spinach, artichokes, cream cheese and 1 cup of cheese until well blended. Microwave untilsmooth and creamy.
• Spread bread with alfredo sauce, then generously layer spinach dip,crawfish tails, and rest of cheese on bread.
• Bake at 350 until bread is crispy and cheese is bubbly. May need to broil the last 5 minutes to reach brownness. Sprinkle with parsley for garnish.

CRAWFISH BREAD

Steps:

• Preheat griddle to medium-high. Combine crawfish, cheese, sausage, green onion and Creole spice. Butter bread. Heap filling on unbuttered side of one bread slice, then spread it out evenly to corners. Cover with second bread slice, buttered-side up. Cook on griddle until first side is golden brown. Flip and cook until second side is golden brown and sandwich is hot all the way through. Remove and slice it up.
• Combine all ingredients thoroughly.

PICKLED CRAWFISH TAILS

Steps:

• Put the crawfish tails and onion in a large glass container.
• Bring 1 cup water, the vinegar, olive oil, garlic, peppercorns, allspice, coriander seeds, celery seeds, fennel seeds, mustard seeds, dill seeds, red pepper flakes, bay leaves, cinnamon stick, cloves, star anise, sugar, and ginger to a boil in a nonreactive saucepan. Cook for 5 minutes. Pour the hot liquid over the crawfish and onion. Let cool, then cover, and refrigerate for 24 hours.
• Notes
• If you like, 1 1/2 pounds peeled boiled shrimp can be substituted for the crawfish in this recipe.
• I like to serve these with assorted pickled peppers and vegetables for a spicy snack with cocktails or on top of leafy green salads. Quite good stirred into pasta salads, too.
• This pickling-spice mixture works well with many recipes that call for pickling spice. Make a big old batch of this spice blend (minus the fresh ginger) to give as gifts for friends who are into home canning.

STUFFED CRAWFISH BREAD

Steps:

• Melt 1/4 cup butter in a large skillet over medium-high heat. Add onions; sauté 5 to 10 minutes or until translucent. Reduce heat to medium. Add bell pepper and garlic; sauté´ 5 to 8 minutes. Add crawfish, green onion, hot sauce, and salt and pepper; sauté 5 minutes to marry flavors. Cover and set aside.
• Preheat oven to 350ºF.
• Roll each defrosted loaf of bread dough out on a lightly floured surface to a 20x5-inch rectangle. Cut each rectangle in half width-wise. Spoon about 1/2 cup of crawfish mixture into center of each piece; top with 1/4 cup of each type of cheese. Fold dough over and pinch edges to seal, fully enclosing filling. Cut 2-inch slits on top of filled dough for venting. Repeat with remaining dough and crawfish mixture. Place loaves on a greased baking sheet and brush tops with melted butter. Bake 25 to 30 minutes or until golden.
• Cool 10 minutes. Slice and serve warm.