CRAWFISH BREAD
This gooey, cheesy bread recipe is the best introduction to crawfish. Tomatoes, cheese, Cajun seasoning and crawfish tail meat are cooked then spread on French bread before the final baking.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 10
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.
CRAWFISH BREAD
Yield servings
Number Of Ingredients 12
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
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
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 ZOMBIE BREAD
After a trip to Jazz Fest, I went searching for an EASY and SIMPLE recipe that mimics their famous stuffed crawfish bread without a million ingredients or having to make bread from scratch. I found this on recipe goldmine and have been serving it with cajun meals ever since. This recipe has been requested and adopted by my friends and relatives from New Orleans! Try this... it doesn't get easier or tastier!
Provided by CheCheCherie
Categories Crawfish
Time 20m
Yield 12 slices, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350~.
- In a food processor, combine garlic, butter, cheese, mayonnaise, lemon juice, Tabasco and Worcestershire until smooth.
- Add parsley, onions, thyme and any available crawfish fat.
- Pulse until blended.
- Transfer to bowl.
- Fold in chopped crawfish tails.
- Chill 30 minutes.
- Spread mixture on French bread halves.
- Bake halves for 15 minutes.
Nutrition Facts : Calories 536.1, Fat 31.4, SaturatedFat 18.4, Cholesterol 121.4, Sodium 851.2, Carbohydrate 41.3, Fiber 2.4, Sugar 0.6, Protein 22.1
CRAWFISH CORN BREAD
Moist and crusty, with tasty flecks of crawfish tail meat and zippy peppers, this is a tempting, distinctive corn bread. I like to serve it warm alongside soups and stews for a memorable lunch or supper. -Eloise Waler, Rayville, Louisiana
Provided by Taste of Home
Time 1h5m
Yield 15 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 232 calories, Fat 13g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 458mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
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