New Orleans Crawfish Bread Recipes

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NEW ORLEANS CRAWFISH BREAD

You will love this bread! It was on our local news from a local chef and in our opinion, he can do no wrong! After broiling you serve this sliced and eat with a fork. We N'Awlinians eat this as a meal, but you can serve this as a side with your favorite seafood meal.

Provided by Kikimony

Categories     Crawfish

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 22



New Orleans Crawfish Bread image

Steps:

  • In a large heavy skillet, melt the butter and heat it until it bubbles.
  • Then lower the heat and add the chopped onions, bell pepper, and celery.
  • Sauté the mixture until the veggies turn limp, but do not let them brown (figure that it should take about three minutes).
  • Next add the wine to the seasoning base and bring it to a boil.
  • Then, after about a minute, pour in the clam juice and add to it the prepared roux, thyme, bay leaves, and garlic.
  • At this point, return the mixture to a boil once again but immediately lower the heat and simmer everything together for about five minutes more or until thickened.
  • Now add the crawfish tails, diced tomatoes, cream of shrimp soup, parsley, green onions, seafood seasoning, and salt (if needed).
  • When everything is thoroughly combined, simmer the skillet for about 8 to 10 minutes or until you can pick up the sauce with a fork.
  • All that's left to do is to slice the loaves of bread lengthwise and sprinkle each half with a thin but complete layer of cheese.
  • Then place the bread onto a sheet pan and slide it under a hot broiler or toaster oven until the cheese fully melts.
  • Finally, take the bread halves out of the oven, generously spoon the crawfish sauce down the center of each loaf, then top them liberally with a sprinkling of Parmesan cheese.
  • Return the Crawfish Bread to the oven one more time, but only until the sauce begins to bubble.
  • Then slice the"breads" into appropriate individual portions and serve the pieces piping hot.

1/2 cup butter, softened
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/4 cup chopped celery
1/4 cup dry white wine
1 cup chicken broth or 1 cup clam juice
1/3 cup prepared roux
1/8 teaspoon dried thyme
1/8 teaspoon sweet basil
2 bay leaves
2 tablespoons minced garlic
2 lbs crayfish tails, with fat
1/2 cup ripe tomatoes, finely diced
1 can campbell cream of shrimp soup
1/4 cup chopped parsley
1/3 cup sliced green onion
1/2 teaspoon seafood seasoning (Frank Davis' or any other dry brand)
1 teaspoon salt (if needed)
8 ounces shredded colby
8 ounces shredded monterey jack cheese
1 cup grated parmesan cheese
4 loaves French bread ("Twin Shorties")

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