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    You are in: Home / Recipes / Crawfish Bread Recipe
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    Crawfish Bread

    Total Time:

    Prep Time:

    Cook Time:

    37 mins

    30 mins

    7 mins

    bayou-mimi's Note:

    In New Orleans, at Jazz Fest every year, one vendor sells this stuff..there's always a long line to get it, and my Fest isn't complete until I have it. While their filling is baked into the loaf, this is a wonderful substitute . I'm posting it to share with everyone, but mostly to have it in my cookbook here. The servings depend on how large you cut the pieces and how hungry you are. Warning, this is highly addictive.

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    Ingredients:

    Yield:

    loaves

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Sauté the mixture until the veggies turn limp, but do not let them brown (figure that it should take about three minutes).
    3. 3
      Next add the wine to the seasoning base and bring it to a boil.
    4. 4
      Then, after about a minute, pour in the clam juice (or broth) and add to it the prepared roux, thyme, bay leaves, and garlic.
    5. 5
      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.
    6. 6
      Now add the crawfish tails, diced tomatoes, cream of shrimp soup, parsley, green onions, seafood seasoning, and salt (if needed).
    7. 7
      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.
    8. 8
      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.
    9. 9
      Then place the bread onto a sheet pan and slide it under a hot broiler or toaster oven until the cheese fully melts.
    10. 10
      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.
    11. 11
      Return the Crawfish Bread to the oven one more time, but only until the sauce begins to bubble.
    12. 12
      Then slice the "breads" into appropriate individual portions and serve the pieces piping hot.
    13. 13
      Outstanding with a frosty "brewskie" in a tall frosted glass!

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    Ratings & Reviews:

    • on July 08, 2011

      55

      The recipe can be cut in half, and still have enough for two loaves of french bread, but the taste is out of this world. Instead of fresh tomatos, I used a can of Rotel's, and that added a bit of zing to the mixture. It's on the regular rotation!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 29, 2006

      55

      Oh wow, this was fantastic! I cut the recipe in half and could have eaten the whole two loaves by myself. Outstanding flavor!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Crawfish Bread

    Serving Size: 1 (6506 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3959.8
     
    Calories from Fat 807
    20%
    Total Fat 89.7 g
    138%
    Saturated Fat 48.5 g
    242%
    Cholesterol 438.3 mg
    146%
    Sodium 7684.7 mg
    320%
    Total Carbohydrate 590.0 g
    196%
    Dietary Fiber 26.1 g
    104%
    Sugars 29.6 g
    118%
    Protein 195.4 g
    390%

    The following items or measurements are not included:

    roux

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