CRAWFISH BREAD RECIPES

Name: Crawfish Bread
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 1 pound crawfish tail meat, peeled, cleaned and deveined; 1/2 stick butter; 1 clove garlic, minced; 3/4 cup chopped and drained ripe tomatoes; 1 tablespoon Cajun seasoning; 3/4 cup Monterey Jack Cheese; 1/4 cup grated Parmesan; 1/2 cup mayonnaise; 3 tablespoons chopped fresh parsley; 1 loaf French bread

CRAWFISH BREAD RECIPE - FOOD NETWORK

Crawfish Bread Recipe - Food Network image

Provided by Food Network

Categories side-dish

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 pound crawfish tail meat, peeled, cleaned and deveined
1/2 stick butter
1 clove garlic, minced
3/4 cup chopped and drained ripe tomatoes
1 tablespoon Cajun seasoning
3/4 cup Monterey Jack Cheese
1/4 cup grated Parmesan
1/2 cup mayonnaise
3 tablespoons chopped fresh parsley
1 loaf French 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.

JOHN FOLSE'S CRAWFISH BREAD RECIPE - SOUTHERN.FOOD.COM

John Folse's Crawfish Bread Recipe - Southern.Food.com image

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.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 cups peeled crawfish tails
1 loaf French bread
1/4 cup butter
1/2 cup diced onion
1/2 cup diced celery
1/4 cup diced red bell pepper
1 tablespoon minced garlic
1/2 teaspoon dry mustard
1/2 cup mayonnaise
1/3 cup mozzarella cheese
1/3 cup cheddar cheese

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, FatContent 30.1, SaturatedFatContent 12.7, CholesterolContent 55.4, SodiumContent 1109.3, CarbohydrateContent 70, FiberContent 4.2, SugarContent 3.8, ProteinContent 15.4

More about "crawfish bread recipes"

NEW ORLEANS CRAWFISH BREAD - BLUE PLATE MAYONNAISE

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.
From blueplatemayo.com
Reviews 5

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.

See details

CRAWFISH BREAD RECIPE - FOOD NETWORK

From foodnetwork.com
Reviews 4.7
Total Time 35 minutes
Category side-dish
Cuisine american

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.

See details

JOHN FOLSE'S CRAWFISH BREAD RECIPE - SOUTHERN.FOOD.COM

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.
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 610.5 per serving

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.

See details

NEW ORLEANS CRAWFISH BREAD - BLUE PLATE MAYONNAISE

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.

See details

CRAWFISH BREAD RECIPE - FOOD NETWORK

From foodnetwork.com
Reviews 4.7
Total Time 35 minutes
Category side-dish
Cuisine american

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.

See details

JOHN FOLSE'S CRAWFISH BREAD RECIPE - SOUTHERN.FOOD.COM

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.

See details

NEW ORLEANS CRAWFISH BREAD - BLUE PLATE MAYONNAISE

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.

See details

CRAWFISH BREAD RECIPE - ROUSES SUPERMARKETS

Carefully roll out French bread dough to a thickness of ½ inch on the baking sheet. Spoon the crawfish mixture down the center of the dough, and sprinkle with the shredded cheese. Fold the dough over …
From rouses.com

See details

CRAWFISH BREAD RECIPE - PAULA DEEN

Ingredients 1 lb peeled, cleaned and deveined crawfish tail meat 1/2 stick butter 1 clove minced garlic 3/4 cup ripe, chopped and drained tomatoes 1 tablespoon Cajun seasoning 3/4 cup …
From pauladeen.com

See details

CRAWFISH BREAD RECIPE | LOUISIANA TRAVEL

Ingredients for Crawfish Bread: 1/4 cup olive oil 1/4 cup butter (½ stick) 1 cup chopped green onions (tops and bottoms) 1/2 cup finely chopped celery 1/4 cup finely chopped green bell pepper 1/4 …
From louisianatravel.com

See details

CRAWFISH BREAD RECIPE - LOUISIANA SEAFOOD

Directions: 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 …
From louisianaseafood.com

See details

CRAWFISH BREAD | EMERILS.COM

Directions Melt the butter over medium heat in a large skillet and, when hot, add the onion, celery, and bell pepper. Cook,... Preheat the oven to 350°F. When the crawfish have cooled, stir in the …
From emerils.com

See details

CAJUN CRAWFISH BREAD - LOUISIANA COOKIN

Feb 16, 2016 · Ingredients 1 (12-ounce) loaf French bread, halved lengthwise ½ cup mayonnaise 2 tablespoons butter ¾ cup finely chopped sweet onion 3 cloves garlic, minced 1 pound cooked …
From louisianacookin.com

See details

JAZZ FEST STUFFED CRAWFISH BREAD | LOUISIANA KITCHEN & CUL…

Preheat oven to 350ºF. Roll each defrosted loaf of bread dough out on a lightly floured surface to a 20x5-inch rectangle. Cut each rectangle in half width-wise. Spoon half the crawfish …
From louisiana.kitchenandculture.com

See details