NEW ORLEANS CRAWFISH BREAD
New Orleans Crawfish Bread is a Jazz Fest favorite! Can't make it to Jazz Fest this year? Make a batch of this crawfish bread at home instead!
Provided by David
Categories Appetizer Main Course
Time 40m
Number Of Ingredients 15
Steps:
- Line a baking sheet with parchment paper; set aside.
- Using a large skillet, add butter and olive oil; place over medium-high heat.
- Once hot, add onion, celery and bell peppers; stir until well combined. Sauté, stirring occasionally, for 5-6 minutes, or until bell peppers have softened slightly.
- Add garlic; stir and continue sautéing for 1-2 minutes, stirring often.
- Add wine, Cajun seasoning, crawfish tails and cream cheese; stir until well combined. Continue sautéing, stirring occasionally, until cream cheese has fully melted and most of the liquid has evaporated. Remove from heat and set aside to cool.
- Once cooled, add green onions and pepperjack cheese; stir until well combined.
- Preheat oven to 350°F.
- Spread mixture evenly on top of two halves of French bread.
- Bake for 12-15 minutes, or until cheese has melted.
- Switch oven to broil and broil for 2-3 minutes, or until top of mixture has browned slightly.
- Remove from oven and top with chopped parsley.
- Slice and serve warm.
Nutrition Facts : Calories 406 kcal, Carbohydrate 33 g, Protein 22 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 129 mg, Sodium 482 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
NEW ORLEANS CRAWFISH BREAD
This popular take on the famous New Orleans Jazz & Heritage Festival Crawfish Bread features Louisiana crawfish tails tossed in a generously seasoned, cheesy cream sauce, all piled on French bread and baked in the oven.
Provided by Blue Plate Mayonnaise
Number Of Ingredients 15
Steps:
- MELT butter over medium heat in large skillet; when hot, add onion, celery, and bell pepper. COOK, stirring occasionally, until vegetables have wilted, about 5 minutes. Add garlic; cook and stir for 2 minutes. ADD crawfish tails, Worcestershire, Tiger Sauce® and salt; cook and stir until crawfish have warmed through and released any liquid and the liquid has evaporated, about 3 minutes. Stir in green onions, then set crawfish mixture aside to cool. PREHEAT oven to 350°F. STIR mayonnaise, Creole mustard and cheese into cooled crawfish mixture until well combined. Taste and adjust seasoning if necessary. CUT both loaves of bread nearly in half lengthwise and divide crawfish mixture evenly on bottom portion of each loaf. FOLD top portion of bread back over crawfish filling, then wrap each loaf tightly in aluminum foil. Place on a baking sheet and bake until filling is heated through and cheese is melted, 25 to 30 minutes. SLICE loaves into desired portions and serve hot.
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.
Provided by Kikimony
Categories Crawfish
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 22
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.
CRAWFISH BREAD
In New Orleans, at Jazz Fest every year, one vendor sells this stuff..there's always a long line to get it, and my Fest isn't complete until I have it. While their filling is baked into the loaf, this is a wonderful substitute . I'm posting it to share with everyone, but mostly to have it in my cookbook here. The servings depend on how large you cut the pieces and how hungry you are. Warning, this is highly addictive.
Provided by bayou-mimi
Categories Breads
Time 37m
Yield 4 loaves
Number Of Ingredients 23
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!
Nutrition Facts : Calories 3959.8, Fat 89.8, SaturatedFat 48.5, Cholesterol 438.3, Sodium 7684.7, Carbohydrate 590, Fiber 26.1, Sugar 29.6, Protein 195.4
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