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."
 
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Ready In:
30mins
Ingredients:
22
Serves:
6
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ingredients

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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

  1. 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.
     
  2. I followed this recipe and added some chopped mushrooms from leftover crawfish boil. This recipe is delicious!!
     
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Tweaks

  1. 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.
     

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