Crayfish Bread
Description
A French bread loaf hollowed out and filled with a rich crawfish mixture sautéed with the Cajun holy trinity, liquid crab boil, Paul Prudhomme's seafood seasoning, and loaded with cheddar-Monterey Jack cheese — then wrapped in foil and baked until melted and irresistible. Slice and serve as an appetizer or a satisfying lunch.
Ingredients
Instructions
-
Sauté green onions, yellow onion, bell pepper, celery, and garlic in butter until soft.
-
Add liquid crab boil and seafood seasoning. Stir well.
-
Add crawfish tails to the mixture and cook for about 5 minutes.
-
Press down the center of both top and bottom halves of the bread to form a slight trough.
-
Sprinkle 1 cup of cheese on the bottom half of the bread.
-
Layer the crawfish mixture over the cheese. Top with remaining 1 cup of cheese.
-
Place the top half of the bread back on. Wrap the entire sandwich tightly in foil.
-
Bake at 350°F for 20–25 minutes until cheese is melted and bread is hot throughout.
-
Slice and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 520kcal
- % Daily Value *
- Total Fat 32g50%
- Saturated Fat 18g90%
- Cholesterol 210mg70%
- Sodium 860mg36%
- Total Carbohydrate 32g11%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Liquid crab boil is potent — start with 1 capful if you're not sure of your heat tolerance, and add the second after tasting.
crayfish bread recipe, crawfish bread recipe, Cajun stuffed French bread, crawfish cheese bread, Sue Stine crayfish bread, Louisiana crawfish bread, Cajun bread appetizer
