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Crawfish Bread

Source of Recipe

From "The Best of New Orleans" by Ryan Boudreaux


Recipe Introduction

"Always a Jazz Fest favorite, Crawfish Bread is one of those perfect takeout meals that comes wrapped in foil. This simple sandwich is just crawfish blanketed in a thick, cheesy sauce, nestled in French bread."

List of Ingredients

â—¦ 1 tablespoon unsalted butter
â—¦ 1 tablespoon olive oil
â—¦ ½ cup finely chopped onion
â—¦ ½ cup finely chopped celery
â—¦ ½ cup finely chopped green bell pepper
â—¦ 2 tablespoons minced garlic
â—¦ 1 tablespoon Creole mustard
â—¦ 2 teaspoons Cajun seasoning
â—¦ 1 pound crawfish tail meat, thawed if frozen, or 41 to 60 count cooked peeled shrimp
â—¦ 8 ounces mozzarella cheese, shredded
â—¦ ½ cup chopped green onions
â—¦ 1 loaf French bread


Recipe

Preheat the oven to 375° F.
In a large skillet over medium heat, melt the butter and olive oil. Add the onion, celery, and bell pepper, and cook, stirring until softened, for about 5 minutes. Stir in the garlic, mustard, and Cajun seasoning, and cook for 1 minute.

Add the crawfish tails, mozzarella, and green onions. Stir well and cook for about 2 minutes, until crawfish are heated through.

Cut the bread into four equal lengths and cut each piece lengthwise about two-thirds of the way through. Divide the crawfish mixture onto the bottoms of each bread piece, then fold the tops over. Tightly wrap each in foil and place on a baking sheet. Bake for about 15 minutes, until heated through and the cheese is melted. Serve immediately.


Makes 4 servings