Crawfish Bread
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.
Ingredients
- 1 loaf French bread
- 4 oz butter
- ½ onion (finely chopped)
- 1 tablespoon minced garlic
- 4 oz jarred pimentos (drained)
- ¼ cup chopped green onions
- 2 teaspoon dried parsley
- 12 oz cooked crawfish tails
- 1 tablespoon cajun seasoning
- ½ cup mayonnaise
- 4 oz cream cheese
- 1 tablespoon whole-grain Creole mustard
- 8 oz Colby Jack cheese (shredded)
- 16 oz pasta sauce
Instructions
- Preheat oven to 375°F.
- Melt butter in a large skillet over medium heat. Add onion and cook 2–3 minutes until softened.
- Stir in green onions, garlic, pimentos, parsley, and Cajun seasoning; cook 1–2 minutes. Remove from heat.
- Add crawfish, mayonnaise, cream cheese, mustard, and ½ cup cheese; stir until creamy.
- Halve French bread lengthwise and scoop out some of the interior. Stir torn bread into the crawfish mixture.
- Spread filling evenly onto both bread halves. Press together, wrap tightly in foil, and bake 15–20 minutes.
- Unwrap, open bread, top with remaining cheese, and broil 5–8 minutes until bubbly and lightly browned.
- Slice and serve warm, with pasta sauce for dipping if desired.
Notes
- When I'm melting cheese on something, I like to go for a block of cheese and grate it myself. The pre-shredded stuff has fillers in it that make it less melty and gooey on something like this.
- Have a spoon ready when you separate your loaves of crawfish bread to cover them with cheese; you might have to redistribute that filling a little bit.
Nutrition Facts
Calories: 284kcalCarbohydrates: 14gProtein: 9gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 48mgSodium: 600mgPotassium: 252mgFiber: 2gSugar: 4gVitamin A: 1161IUVitamin C: 14mgCalcium: 190mgIron: 2mg
