Crawfish Bread

Crawfish Bread is a great way to use up the yummy leftover crawfish tails from your crawfish boil. The crawfish is already seasoned how you like them which adds great flavor to this bread. A delicious creamy crawfish sauce topped with cheese. Pure comfort food.

Prep Time20

Cook Time17

Total Time37

Servings:

Cuisine: Cajun and Creole, Seafood

Author: Melanie Cagle

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Ingredients

2 Cups Crawfish Tails
2 Loaves French Bread
1 Cup Mayonnaise
3 Tablespoons Unsalted Butter unsalted
½ Each Yellow Bell Pepper diced
½ Each Red Bell Pepper diced
1 Rib Celery diced
1 Each Sweet Onions diced
½ teaspoon Dried Thyme dried
2 teaspoons Creole Seasoning
3 Cloves Garlic Minced
8 Ounces Cream Cheese
1 teaspoon Ground Mustard
3 Each Green Onions chopped
12 Ounces Mozzarella Cheese grated
12 Ounces Cheddar Cheese grated
¾ Cup Parmesan Cheese grated
Fresh Parsley optional garnish

Instructions

Preheat oven to 375°F.
If you are using Crawfish Boil leftovers, go ahead and peel all those crawfish (keep the tails) - and set aside.
2 Cups Crawfish Tails
Slice French Bread in half, lengthways.
2 Loaves French Bread
Spread Mayonnaise over each half, evenly. Set to the side.
1 Cup Mayonnaise
Add butter to a large (12") skillet (or pot like I did) and turn heat to medium.
3 Tablespoons Unsalted Butter
Once the butter has melted add the chopped onions, bell peppers, celery, Thyme and Creole Seasoning. Cook until translucent (about 5 minutes) then add the garlic. Cook a further 2 minutes.
½ Each Yellow Bell Pepper, ½ Each Red Bell Pepper, 1 Rib Celery, 1 Each Sweet Onions, ½ teaspoon Dried Thyme, 2 teaspoons Creole Seasoning, 3 Cloves Garlic
Add crawfish tails and continue to cook, until the juices from the crawfish evaporates (about 3 minutes).
Stir in the cream cheese, mustard and green onions.
8 Ounces Cream Cheese, 1 teaspoon Ground Mustard, 3 Each Green Onions
Once everything has melted/combined turn off the heat.
Spread this crawfish mixture evenly over the French Bread halves.
Sprinkle evenly the Mozzarella cheese and Cheddar cheese.
12 Ounces Mozzarella Cheese, 12 Ounces Cheddar Cheese
Finish with the Parmesan cheese.
¾ Cup Parmesan Cheese
Bake in the oven for 15 minutes.
Finish under the broiler for about 2 minutes to get the color to the cheese.
Remove from the oven and sprinkle with parsley, to garnish.
Fresh Parsley

Storage Instructions

This recipe, once cooled, will need to be stored in an airtight container in the refrigerator, for up to 3 days. Or cover the dish served on with aluminum foil. This crawfish bread can be frozen and defrosted within 3 months.

Notes

For best results I like to use the leftover crawfish from a crawfish boil. They are deliciously seasoned and add great flavor to the crawfish bread. (You can buy frozen crawfish tails from Walmart though)

Did You Make This?Please consider !

Nutrition

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