CRAWFISH BREAD
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
EZ CRAWFISH BREAD
There are plenty of crawfish bread recipes out there, with all kinds of crazy ingredients, but this one is simple, delicious, and very close to the famous Jazz Fest dish. You can use thawed frozen crawfish tails. But check the packaging, and make sure they came from Louisiana. If you buy them from anywhere else, they won't be as...
Provided by Donna Graffagnino
Categories Seafood Appetizers
Time 1h30m
Number Of Ingredients 10
Steps:
- 1. Slice French bread in half lengthwise and scoop out the inside of the loaf. Set aside.
- 2. In a large skillet, melt butter over medium-high heat. Sauté onions, bell peppers, green onions, and garlic until tender and translucent.
- 3. Blend in cajun seasoning, add cheeses and crawfish / shrimp / crab meat and blend until melted. Taste and adjust seasoning as needed.
- 4. Spread crawfish mixture inside the bread then put halves back together.
- 5. Wrap it in foil and bake at 350°F for 20-30 minutes.
- 6. Let the bread sit for 10-15 minutes then unwrap and cut the stuffed bread into 2 " slices and serve hot.
- 7. *Notes: An equal amount of (71-80, 81-90 count) shrimp works great in this recipe, too. *Tip: to make individual breads use pastry dough and cut into circles. Stuff half of the dough with filling and fold over to make a half-circle. Seal edges well. Bake bread according to pastry dough directions or deep fry until golden.
CRAWFISH ZOMBIE BREAD
After a trip to Jazz Fest, I went searching for an EASY and SIMPLE recipe that mimics their famous stuffed crawfish bread without a million ingredients or having to make bread from scratch. I found this on recipe goldmine and have been serving it with cajun meals ever since. This recipe has been requested and adopted by my friends and relatives from New Orleans! Try this... it doesn't get easier or tastier!
Provided by CheCheCherie
Categories Crawfish
Time 20m
Yield 12 slices, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350~.
- In a food processor, combine garlic, butter, cheese, mayonnaise, lemon juice, Tabasco and Worcestershire until smooth.
- Add parsley, onions, thyme and any available crawfish fat.
- Pulse until blended.
- Transfer to bowl.
- Fold in chopped crawfish tails.
- Chill 30 minutes.
- Spread mixture on French bread halves.
- Bake halves for 15 minutes.
Nutrition Facts : Calories 536.1, Fat 31.4, SaturatedFat 18.4, Cholesterol 121.4, Sodium 851.2, Carbohydrate 41.3, Fiber 2.4, Sugar 0.6, Protein 22.1
CRAWFISH CORN BREAD
Moist and crusty, with tasty flecks of crawfish tail meat and zippy peppers, this is a tempting, distinctive corn bread. I like to serve it warm alongside soups and stews for a memorable lunch or supper. -Eloise Waler, Rayville, Louisiana
Provided by Taste of Home
Time 1h5m
Yield 15 servings.
Number Of Ingredients 14
Steps:
- In a skillet, saute onion and green pepper in 1 tablespoon oil until tender. Remove from the heat. Stir in jalapenos; set aside. , In a bowl, combine cornmeal, baking powder, salt and baking soda. In another bowl, beat the eggs, milk and remaining oil; stir into the dry ingredients just until blended. Stir in the corn, cheese, green onions, crawfish and reserved jalapeno mixture. Pour into a greased 13x9-in. baking pan. , Bake at 400° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 232 calories, Fat 13g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 458mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
JOHN FOLSE'S CRAWFISH BREAD
This is Jazz Fest food at its best. There are plenty of crawfish bread recipes out there, with all kinds of crazy ingredients, but this one is my favorite, because it's simple, delicious, and the closest I have found to the famous Fest dish. You can use thawed frozen crawfish tails. But check the packaging, and make sure they came from Louisiana. If you buy them from anywhere else, they won't be as good, and Louisiana crawfish farmers will come and haunt your dreams until you go mad.
Provided by EmmyDuckie
Categories Breads
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Slice French bread in half lengthwise and scoop out the inside of the loaf. Set aside. In a large skillet, melt butter over medium-high heat. Sauté crawfish, onions, celery, bell peppers and garlic 15 minutes. Blend in dry mustard and mayonnaise. Add cheeses and blend until melted. Spread crawfish mixture inside the bread then put halves back together. Butter the top of the loaf, wrap it in foil and bake on a barbecue pit or in a 350°F oven for 20-30 minutes. Cut bread into slices and serve hot.
Nutrition Facts : Calories 610.5, Fat 30.1, SaturatedFat 12.7, Cholesterol 55.4, Sodium 1109.3, Carbohydrate 70, Fiber 4.2, Sugar 3.8, Protein 15.4
MONOLOCO ZOMBIE
Make and share this Monoloco Zombie recipe from Food.com.
Provided by breezermom
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Pour all the ingredients, except the overproof rum, into a cocktail shaker and add some ice cubes.
- Shake and strain over ice in a large hurricane glass.
- Top with the overproof rum and decorate with wedges of pineapple.
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