This Crawfish Bread was made famous at New Orleans Jazz Fest - but you can make it at home! The perfect way to celebrate Mardi Gras, this cheesy, spicy bread is baked to perfection.
In a large skillet, melt butter over medium heat. Add onion and sauté for 2-3 minutes, until translucent and starting to brown. Add green onions, garlic, pimento, dried parsley, and cajun seasoning. Cook for an additional 1-2 minutes. Turn off the heat. Add crawfish tails, mayonnaise, cream cheese, mustard, and 1/2 cup shredded Colby Jack cheese. Gently stir this mixture until the cheeses are melted.
Lay French bread, halved, on a large piece of aluminum foil. Scoop out a little bit of the inside of a halved French bread loaf. Add this torn bread to the crawfish mixture. Spoon half of the crawfish filling on the inside of one of the halves and spread. Repeat this process for the other half of the loaf and press the two halves together like a sandwich. Wrap the loaf in aluminum foil.
Bake the wrapped bread at 375 degrees for 15-20 minutes. Then, unfold the halves, with the crawfish mixture on top, and sprinkle with remaining Colby Jack cheese. Place this unfolded bread under a broiler for 5-8 minutes, until the cheese is bubbly and starting to brown.
Serve with marinara sauce for dipping.