HOW TO MAKE 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.

CRAWFISH ETOUFFEE RECIPE: HOW TO MAKE IT

Crawfish Etouffee Recipe: How to Make It image

I like to serve this Cajun sensation when I entertain. Etouffee is typically served with shellfish over rice and is similar to gumbo. This dish has its roots in New Orleans and the bayou country of Louisiana. —Tamra Duncan, Lincoln, Arkansas

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 05 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1/2 cup butter, cubed
1/2 cup plus 2 tablespoons all-purpose flour
1-1/4 cups chopped celery
1 cup chopped green pepper
1/2 cup chopped green onions
1 can (14-1/2 ounces) chicken broth
1 cup water
1/4 cup minced fresh parsley
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 pounds frozen cooked crawfish tail meat, thawed
Hot cooked rice

Steps:

In a large cast-iron or other heavy skillet, melt butter; stir in flour. Cook and stir over low heat until mixture is a caramel-colored paste, about 20 minutes. Add the celery, pepper and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper and cayenne pepper. Bring to a boil., Reduce heat; cover and simmer, 30 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through. Serve with rice.

Nutrition Facts : Calories 250 calories, FatContent 13g fat (7g saturated fat), CholesterolContent 187mg cholesterol, SodiumContent 579mg sodium, CarbohydrateContent 10g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 22g protein.

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