New Orleans Style Crawfish Bread Recipes

NEW ORLEANS CRAWFISH BREAD

Steps:

• Line a baking sheet with parchment paper; set aside.
• Using a large skillet, add butter and olive oil; place over medium-high heat.
• Once hot, add onion, celery and bell peppers; stir until well combined. Sauté, stirring occasionally, for 5-6 minutes, or until bell peppers have softened slightly.
• Add garlic; stir and continue sautéing for 1-2 minutes, stirring often.
• Add wine, Cajun seasoning, crawfish tails and cream cheese; stir until well combined. Continue sautéing, stirring occasionally, until cream cheese has fully melted and most of the liquid has evaporated. Remove from heat and set aside to cool.
• Once cooled, add green onions and pepperjack cheese; stir until well combined.
• Preheat oven to 350°F.
• Spread mixture evenly on top of two halves of French bread.
• Bake for 12-15 minutes, or until cheese has melted.
• Switch oven to broil and broil for 2-3 minutes, or until top of mixture has browned slightly.
• Remove from oven and top with chopped parsley.
• Slice and serve warm.

NEW ORLEANS CRAWFISH BREAD

Steps:

• MELT butter over medium heat in large skillet; when hot, add onion, celery, and bell pepper. COOK, stirring occasionally, until vegetables have wilted, about 5 minutes. Add garlic; cook and stir for 2 minutes. ADD crawfish tails, Worcestershire, Tiger Sauce® and salt; cook and stir until crawfish have warmed through and released any liquid and the liquid has evaporated, about 3 minutes. Stir in green onions, then set crawfish mixture aside to cool. PREHEAT oven to 350°F. STIR mayonnaise, Creole mustard and cheese into cooled crawfish mixture until well combined. Taste and adjust seasoning if necessary. CUT both loaves of bread nearly in half lengthwise and divide crawfish mixture evenly on bottom portion of each loaf. FOLD top portion of bread back over crawfish filling, then wrap each loaf tightly in aluminum foil. Place on a baking sheet and bake until filling is heated through and cheese is melted, 25 to 30 minutes. SLICE loaves into desired portions and serve hot.

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.

NEW ORLEANS 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 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.