Made popular by the New Orleans Jazz and Heritage Festival, this new classic can be made one of two ways. The bread dough can be prepared from scratch and fried, or a loaf of French bread can be hollowed out, stuffed and baked in the oven. Crawfish bread can be served as an appetizer or as a side dish.
- 1 lb Louisiana crawfish tails
- 1 loaf French bread
- 1/2 stick butter
- 1/2 cup onions, diced
- 1/4 cup red bell peppers, diced
- 1/2 cup celery, diced
- 1 tbsp garlic, minced
- 1/2 tsp Creole or brown mustard
- 1/2 tsp paprika
- 1/2 tsp cayenne
- 1/2 cup mayonnaise
- 1/3 cup Mozzarella cheese, shredded
- 1/3 cup Cheddar cheese, shredded
Slice French bread loaf lengthwise into halves, then scoop out the inside of the loaf. Set aside. In a large skillet, melt butter over medium-high heat. Sauté the onion, bell pepper, celery, and garlic for 5-7 minutes. Add the crawfish tails, and sauté for 3 more minutes. Lower the heat, then stir in mustard and mayonnaise. Add the cheeses and stir until melted. Remove from heat. Spread this mixture inside the bread then put halves back together. Butter the top of the loaf, wrap it in foil and bake on a hot grill or in a 350°F oven for 20 to 30 minutes. Remove the bread from the oven or grill, cut into slices and serve while hot.
-Original Recipe from