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CRAWISH BREAD




Source of Recipe


Ashley Brennan


List of Ingredients




(MAKES 2 LOAVES)
1 Pound Crawfish Tails, chopped 2 Large Green Bell Pepper, chopped
6 Large White Onions, chopped 2 Large Red Bell Pepper, chopped
1 Bundle of Shallots (green onions), chopped fine 2 Loaves frozen Bread Dough
1 Stick of real butter
10 Slices of Swiss Cheese
8 Sprigs of Parsley, minced 1 Egg, beaten (use as a glaze)
2 Toes Garlic, minced 1 Cap Liquid Crab Boil
8 Stalks of Celery, chopped 4 Cups Mozzarella Cheese shredded
• Sprinkle of Sweet Basil herb
• Salt and Pepper to taste, (I use fresh cracked pepper)


Recipe



• Preheat oven to 375 degrees, cook 10-18 min. until bread is golden brown and crispy (watch closely so the bread does not burn)

CRAWFISH FILL
In a Large Skillet, Melt butter and sauté’ white onions, celery, parsley, garlic and bell peppers. Add raw crawfish tails last. Next, Salt and pepper to taste after adding Liquid Crab Boil. Hint: sauté’ these ingredients till juices reduce, almost to a paste consistency. This is the fill you lay down the center of the flattened dough.

BREAD DOUGH
Thaw bread dough and flatten with fingers (do not use a rolling pin) into a rectangle approx. 9” x 18”. Remember this makes two breads, next prepare the two bread doughs and arrange on a large baking sheet lined with foil and spray with non-stick Pam. Layer 5 slices of Swiss cheese per loaf down the middle. Next, layer ½ of the crawfish fill only on top of cheese, spread evenly. Next, layer 2 cups of mozzarella cheese on top of fill. Next, sprinkle green onions on top of cheese. Next, sprinkle sweet basil, (not a lot) on top of green onions.

BRAIDING & GLAZING
Make 1 ½” apart slits on both sides of fill in center, then braid