Crawfishbread Recipes

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.

JOHN FOLSE'S CRAWFISH BREAD

Steps:

• Slice French bread in half lengthwise and scoop out the inside of the loaf. Set aside. In a large skillet, melt butter over medium-high heat. Sauté crawfish, onions, celery, bell peppers and garlic 15 minutes. Blend in dry mustard and mayonnaise. Add cheeses and blend until melted. Spread crawfish mixture inside the bread then put halves back together. Butter the top of the loaf, wrap it in foil and bake on a barbecue pit or in a 350°F oven for 20-30 minutes. Cut bread into slices and serve hot.

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 CORNBREAD

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.

CRAWFISH BREAD

Steps:

• In a large heavy skillet, melt the butter and heat it until it bubbles. Then lower the heat and add the chopped onions, bell pepper, and celery.
• Sauté the mixture until the veggies turn limp, but do not let them brown (figure that it should take about three minutes).
• Next add the wine to the seasoning base and bring it to a boil.
• Then, after about a minute, pour in the clam juice (or broth) and add to it the prepared roux, thyme, bay leaves, and garlic.
• At this point, return the mixture to a boil once again but immediately lower the heat and simmer everything together for about five minutes more or until thickened.
• Now add the crawfish tails, diced tomatoes, cream of shrimp soup, parsley, green onions, seafood seasoning, and salt (if needed).
• When everything is thoroughly combined, simmer the skillet for about 8 to 10 minutes or until you can pick up the sauce with a fork.
• All that's left to do is to slice the loaves of bread lengthwise and sprinkle each half with a thin but complete layer of cheese.
• Then place the bread onto a sheet pan and slide it under a hot broiler or toaster oven until the cheese fully melts.
• Finally, take the bread halves out of the oven, generously spoon the crawfish sauce down the center of each loaf, then top them liberally with a sprinkling of Parmesan cheese.
• Return the Crawfish Bread to the oven one more time, but only until the sauce begins to bubble.
• Then slice the "breads" into appropriate individual portions and serve the pieces piping hot.
• Outstanding with a frosty "brewskie" in a tall frosted glass!

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.