Crawfish Bread PoBoy
If you have never had a Crawfish Bread PoBoy, you don't know what you are missing. This New Orleans sandwich is one of the best Cajun dishes around. Served around the city during crawfish season, this scrumptious delicacy will have you licking your lips and wanting more.
Crawfish Bread PoBoy Ingredients:
- 2 cups of peeled crawfish tails with fat
- 1/2 a cup of diced onions
- 1 loaf of French bread
- 1/2 a stick of butter
- 1/4 of a cup of diced red bell peppers
- 1/2 a cup of diced celery
- 1 tablespoon of minced garlic
- 1/2 a teaspoon of dry mustard
- 1/3 a cup of mozzarella cheese
- 1/2 a cup of Hellmann's mayonnaise
- 1/3 a cup of medium Cheddar cheese
- 1 tablespoon of Slap Ya Mama Cajun Seasoning
Crawfish Bread PoBoy Directions:
- Preheat the oven to 350°F.
- Slice the French bread lengthwise in half.
- Hollow out the inside of the loaf.
- Set the French bread aside to be used later.
- In a large skillet, melt the butter over a medium-high heat.
- Saute the crawfish tails and fat, onions, celery, bell peppers and garlic for about 12 minutes.
- Stir in the dry mustard and the mayonnaise.
- Add both cheeses and mix until the cheeses are melted.
- Spread crawfish mixture inside the hollowed out bread.
- Put both halves of the bread back together.
- Butter the top of the loaf.
- Wrap the bread in aluminum foil.
- Bake in the oven for 20 to 30 minutes.
- Cut the bread into slices.
- Serve hot.
New Orleans is famous for many foods, and this recipe is one of the best. No matter what you call it Jazz Fest Crawfish bread, a Crawfish Bread Sandwich, or a Crawfish Bread PoBoy. This is one New Orleans meal that is sure to please everyone at your table.