Crawfish Bread
A gooey, cheesy mixture of crawfish tails and serious flavor, all packed into scrumptious french bread.
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Here's What You Need
- 1 loaf French Bread - See Notes
- 4 tablespoons Butter
- ½ cup Yellow Onions
- ½ cup Bell Peppers - See Notes
- ¼ cup Celery
- 2 tablespoons Garlic - chopped fine
- 1 pound Crawfish Tails
- ½ cup Green Onions
- ½ cup Mayonnaise
- 1 teaspoon Worcestershire
- 1 teaspoon Creole Mustard
- ½ cup Monterey Jack Cheese - Grated-See Notes
- ½ cup Sharp Cheddar Cheese - Grated
Garlic Butter
- ¼ cup butter - softened
- 2 cloves garlic - finely chopped
Herb and Spice Blend
- 1 tablespoon Creole Seasoning - plus some for crawfish
- ½ teaspoon Dry Thyme
- ½ teaspoon Kosher Salt
- ½ teaspoon white pepper
Here's What You Do
- Preheat the oven to 350°F; set aside ¼ cup of butter to soften (for the garlic butter)
- Sprinkle creole seasonings on the crawfish tails and set them aside.
- Place a saute pan over medium heat. Add the butter, then saute the Trinity until starting to clear. Stir regularly for about 8 minutes.
- Add the garlic and the Herb and Spice Blend. Stir and continue for about 2 minutes.
- Add the crawfish tails and green onions. Stir to blend and continue sauteeing for about 3 minutes.
- Set aside to cool; while the mixture is cooling, make the garlic butter by adding 2 cloves of finely chopped or smashed garlic into the softened ¼ cup of butter and blend thoroughly.
- When the crawfish mixture has cooled for about 10 to 15 minutes, add the mayo, Worcestershire, and Creole mustard. Blend well.
- Next, blend in the grated cheese. Set aside.
- Slice the French bread lengthwise (but not completely all the way through). Optionally, hollow out some of the bread and coat it with garlic butter.
- Open the bread and fill it with the crawfish mixture.
- Close the bread and brush the top liberally with garlic butter
- Wrap tightly in aluminum foil and place in the preheated oven for about 25-30 minutes.
- Open the foil and allow the bread to cool slightly; Slice into 2 to 3 inch pieces, or as large or small as you want. (See Notes)
Notes
For more details and step-by-step photos, please see my article Crawfish Bread.
I estimate that a serving size is a 2" slice. Feel free to make the slices as big or as small as you like. Most of the time, this is eaten with your hands, so keep that in mind.
This recipe was developed using a 24" loaf of French bread. You can use whatever size and type of bread you want, but try to use a crispy, crusty loaf of bread.
To make the garlic butter, set ¼ cup of butter out to soften, then add about 2 cloves of finely chopped or smashed garlic. Blend well and brush on top of the loaf.
I use red bell peppers for this because I think it looks nice. Use whatever color pepper you would like.
I developed this recipe with 1 cup total of grated cheese. If you like it extremely cheesy, add more. You can also use other types of melty cheese-Pepper Jack, Velvetta, or whatever you like.
Leftovers can be kept in the fridge for 3 to 4 days, or in the freezer for about 2 months. Wrap airtight in plastic wrap and aluminum foil.
The filling or the whole recipe can be made in advance. You can handle the pre-made recipe like leftovers (see above). Bake the defrosted loaf according to the instructions.
Nutrition
Calories: 232kcal | Carbohydrates: 21g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 513mg | Potassium: 123mg | Fiber: 1g | Sugar: 3g | Vitamin A: 748IU | Vitamin C: 10mg | Calcium: 102mg | Iron: 2mg
