Crawfish Bread Copelands Food

CRAWFISH BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Rinse the crawfish. In a large skillet, melt the butter over medium heat. Add the garlic and cook for a few minutes. Add the tomatoes, Cajun seasoning and crawfish. Saute for 1 minute. Remove from the heat.
• In a bowl, mix together the cheeses, mayonnaise and parsley. Add the tomato and crawfish mixture to the mayo mixture.
• Cut the loaf of bread in half and then cut the bread lengthwise. Spoon the mixture on the bread and bake for 10 to 15 minutes. Then broil for an additional 3 to 5 minutes. Watch closely, as not to burn. Cut the bread into individual portions.

CRAWFISH BREAD

Steps:

• Preheat the oven to 350 °F.
• Rinse the crawfish. In a large skillet, melt the butter over medium heat. Add the garlic and cook for a few minutes. Add the tomatoes, Cajun seasoning and crawfish. Sauté for 1 minute. Remove from the heat.
• In a bowl, mix together the cheeses, mayonnaise and parsley. Add the tomato and crawfish mixture to the mayo mixture.
• Cut the loaf of bread in half and then cut the bread lengthwise. Spoon the mixture on the bread and bake for 10 to 15 minutes. Then broil for an additional 3 to 5 minutes. Watch closely, as not to burn. Cut the bread into individual portions.

CRAWFISH BREAD

Steps:

• 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!

NEW ORLEANS CRAWFISH BREAD

Steps:

• 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.