Crawfish Bread
- Reviews 2
Ready In: 37 mins
Yields: 4 loaves
Ingredients
- 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 crawfish tails, with fat
- 1⁄2 cup ripe tomatoes, finely diced
- 1 (10 1/2ounce) can Campbell's cream of shrimp soup
- 1⁄4 cup chopped parsley
- 1⁄3 cup sliced green onion
- 1⁄4 teaspoon cajun seasoning
- 1⁄8 teaspoon fresh ground pepper
- 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
- 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 (or broth) 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.
- Outstanding with a frosty "brewskie" in a tall frosted glass!
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