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Jazz Fest Crawfish Bread




Source of Recipe


the web


List of Ingredients




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1 stick butter, softened 1/2 cup chopped onions
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1/2 cup chopped bell pepper
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1/4 cup chopped celery
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1/4 cup dry white wine
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1 cup chicken broth or clam juice
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1/3 cup prepared roux 1/8 tsp. dried thyme
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1/8 tsp. sweet basil
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2 bay leaves
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2 Tbsp. minced garlic
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2 lbs. crawfish tails with fat
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1/2 cup ripe tomatoes, finely diced
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1 can Campbell's Cream of Shrimp Soup
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1/4 cup chopped parsley
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1/3 cup sliced green onions
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1/2 tsp. Frank Davis Seafood Seasoning
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1 tsp. salt (if needed)
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8 ounces shredded Colby
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8 ounces shredded Monterey Jack
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1 cup grated Parmesan
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4 loaves French bread "Twin Shorties"


Recipe



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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.
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Sauté the mixture until the veggies turn limp, but do not let them brown (figure that it should take about three minutes).
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Next add the wine to the seasoning base and bring it to a boil.
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Then, after about a minute, pour in the clam juice and add to it the prepared roux, thyme, bay leaves, and garlic.
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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.
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Now add the crawfish tails, diced tomatoes, cream of shrimp soup, parsley, green onions, seafood seasoning, and salt (if needed).
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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.
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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.
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Then place the bread onto a sheet pan and slide it under a hot broiler or toaster oven until the cheese fully melts.
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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.
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Return the Crawfish Bread to the oven one more time, but only until the sauce begins to bubble.
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Then slice the "breads" into appropriate individual portions and serve the pieces piping hot.