CRAWFISH BREAD
This is one of my "go to" appetizers! It's easy and flavorful and just says "Welcome to the South"! If you aren't a crawfish fan, substitute shrimp (peeled and deveined) for the crawfish! Or, if you're feeling it....substitute crabmeat! This bread will disappear from the table!
Provided by Sylvia Waldsmith
Categories Seafood Appetizers
Time 50m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees. In a large saute pan (or skillet), melt butter over medium heat. Add onion, green pepper and celery and saute for 5 minutes, or until softened. Add garlic and cook for a few minutes more.
- 2. Add crawfish tails, tomatoes and seasoning. Cook for 5 minutes and remove from heat. Allow to cool for 5 - 10 minutes.
- 3. In a large bowl, mix together mayonnaise, cheeses and scallions, until well blended. Stir in cooled crawfish and mix well.
- 4. Cut bread in half and then cut the bread lengthwise (making 4 pieces). Spoon mixture evenly on the four pieces, place in oven for 15 minutes. Turn oven to broil and broil for 3 - 5 minutes or until tops are lightly brown...watch closely so they don't burn!
- 5. Cut bread into slices and serve! Enjoy!
- 6. You can substitute ¾ cup frozen seasoning blend (referred to in the south as the Trinity) for the chopped onion, green pepper and celery.
STUFFED CRAWFISH BREAD
Make and share this Stuffed Crawfish Bread recipe from Food.com.
Provided by gailanng
Categories Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Melt 1/4 cup butter in a large skillet over medium-high heat. Add onions; sauté 5 to 10 minutes or until translucent. Reduce heat to medium. Add bell pepper and garlic; sauté´ 5 to 8 minutes. Add crawfish, green onion, hot sauce, and salt and pepper; sauté 5 minutes to marry flavors. Cover and set aside.
- Preheat oven to 350ºF.
- Roll each defrosted loaf of bread dough out on a lightly floured surface to a 20x5-inch rectangle. Cut each rectangle in half width-wise. Spoon about 1/2 cup of crawfish mixture into center of each piece; top with 1/4 cup of each type of cheese. Fold dough over and pinch edges to seal, fully enclosing filling. Cut 2-inch slits on top of filled dough for venting. Repeat with remaining dough and crawfish mixture. Place loaves on a greased baking sheet and brush tops with melted butter. Bake 25 to 30 minutes or until golden.
- Cool 10 minutes. Slice and serve warm.
Nutrition Facts : Calories 488.3, Fat 49.5, SaturatedFat 26.1, Cholesterol 77.3, Sodium 339, Carbohydrate 3.8, Fiber 0.8, Sugar 1.7, Protein 7.1
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