CRAWFISH ROLLS RECIPES

Steps:

• Fill a very large pot about 1/3 full with water. Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
• Stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more. Stir in the sausage; cook 5 minutes more. Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
• Drain well. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.

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.