crawfish bread

★★★★★ 2
By Sylvia Waldsmith
from Gautier, MS

This is one of my "go to" appetizers! It's easy and flavorful and just says "Welcome to the South"! If you aren't a crawfish fan, substitute shrimp (peeled and deveined) for the crawfish! Or, if you're feeling it....substitute crabmeat! This bread will disappear from the table!

★★★★★ 2
serves 8 - 12
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For crawfish bread

  • 6 Tbsp
  • 1/4 c
    onion, finely chopped
  • 1/4 c
    green bell pepper, finely chopped
  • 1/4 c
    celery, finely chopped
  • 2 clove
    garlic, minced
  • 1 pkg
    frozen crawfish (12-16 ounce), thawed and rinsed
  • 1 can
    diced tomatoes with green chilies (10 ounce), drained
  • 1 Tbsp
    cajun seasoning, or to taste
  • 1/2 c
  • 1 c
    shredded monterey jack cheese
  • 1/4 c
    parmesan cheese, grated
  • 5
    scallions, white and green parts, thinly sliced on the diagonal
  • 1 lg
    loaf french bread

How To Make crawfish bread

  • 1
    Preheat oven to 350 degrees. In a large saute pan (or skillet), melt butter over medium heat. Add onion, green pepper and celery and saute for 5 minutes, or until softened. Add garlic and cook for a few minutes more.
  • 2
    Add crawfish tails, tomatoes and seasoning. Cook for 5 minutes and remove from heat. Allow to cool for 5 – 10 minutes.
  • 3
    In a large bowl, mix together mayonnaise, cheeses and scallions, until well blended. Stir in cooled crawfish and mix well.
  • 4
    Cut bread in half and then cut the bread lengthwise (making 4 pieces). Spoon mixture evenly on the four pieces, place in oven for 15 minutes. Turn oven to broil and broil for 3 – 5 minutes or until tops are lightly brown…watch closely so they don’t burn!
  • 5
    Cut bread into slices and serve! Enjoy!
  • 6
    You can substitute ¾ cup frozen seasoning blend (referred to in the south as the Trinity) for the chopped onion, green pepper and celery.