Crawfish Bread

Recipe by bayou-mimi
READY IN: 37mins
YIELD: 4 loaves




  • 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!