New Orleans Crawfish Bread

Kikimony's Note:

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.

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• ½ cup butter , softened
• ½ cup chopped onion
• ½ cup chopped bell pepper
• ¼ cup chopped celery
• ¼ 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
• ½ cup ripe tomato , finely diced
• 1 can campbell cream of shrimp soup
• ¼ cup chopped parsley
• 1⁄3; cup sliced green onion
• ½ 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")

Directions:

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

Reviews

[ratherbeswimmin']

This was my Pick-A-Chef selection. Honey child, this is some of the best stuff I have ever tasted. A wonderful mixture of flavors that remind me of South Louisiana. I opted to use chicken broth instead of clam juice. Spicy but not hot. Thick and cheesy too. I served this as a main dish and it was very filling. Thanks Stephanie.

[chris Sheppard]

I followed this recipe and added some chopped mushrooms from leftover crawfish boil. This recipe is delicious!!