New Orleans Crawfish Bread
- Ready In:
- 30mins
- Ingredients:
- 22
- Serves:
-
6
ingredients
- 118.29 ml butter, softened
- 118.29 ml chopped onion
- 118.29 ml chopped bell pepper
- 59.14 ml chopped celery
- 59.14 ml dry white wine
- 236.59 ml chicken broth or 236.59 ml clam juice
- 78.78 ml prepared roux
- 0.61 ml dried thyme
- 0.61 ml sweet basil
- 2 bay leaves
- 29.58 ml minced garlic
- 907.18 g crayfish tails, with fat
- 118.29 ml ripe tomatoes, finely diced
- 1 can campbell cream of shrimp soup
- 59.14 ml chopped parsley
- 78.78 ml sliced green onion
- 2.46 ml seafood seasoning (Frank Davis' or any other dry brand)
- 4.92 ml salt (if needed)
- 226.79 g shredded colby
- 226.79 g shredded monterey jack cheese
- 236.59 ml grated parmesan cheese
- 4 loaf French bread ("Twin Shorties")
directions
- 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.
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Reviews
-
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.
Tweaks
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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.
RECIPE SUBMITTED BY
Kikimony
New Orleans, LA