Cajun & Creole

Crawfish Bread

Name: Crawfish Bread
Total time: 35 min
Yield: 4 servings
Cuisine: Cajun & Creole
Ingredients: 1 lb cooked crawfish tail meat; 1 loaf French bread, halved lengthwise; 4 tbsp unsalted butter; 1 small yellow onion, finely chopped; 1/2 green bell pepper, finely chopped; 2 cloves garlic, minced; 1/2 cup mayonnaise; 1 1/2 cups shredded Monterey Jack cheese; 1 tsp Cajun seasoning; 3 green onions, sliced

A beloved Jazz Fest favorite of crusty French bread stuffed with creamy, cheesy crawfish tails and baked until bubbling and golden.

35 minutes

Serves 4

Appetizer

Contains common allergens

Egg Dairy Seafood Shellfish Wheat

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Instructions

6 steps

1
Preheat the oven to 375°F and line a baking sheet with foil for easy cleanup.

2
Melt the 4 tbsp butter in a skillet over medium heat, then sauté the chopped onion and bell pepper for about 5 minutes until soft, adding the minced garlic for the last 30 seconds.
3
Stir in the crawfish tail meat and 1 tsp Cajun seasoning and cook for 3 to 4 minutes until heated through, then remove from the heat to cool slightly.
4
In a bowl, combine the crawfish mixture with the 1/2 cup mayonnaise, 1 cup of the shredded cheese, and the sliced green onions, stirring into a thick, cohesive filling.
5
Spread the filling evenly over the cut sides of the French bread halves and top with the remaining 1/2 cup cheese.
6
Bake for 15 to 18 minutes until the cheese is melted and bubbling and the bread edges are crisp and golden, then slice crosswise into portions and serve warm.

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