EZ Crawfish Bread
Recipe inspired by Chef John Folse
1 lbpeeled louisiana crawfish tails or shrimp or crab meat
1 largeloaf french bread
1/2 conions, finely diced
1/4 cred bell pepper, finely diced
1 bunchgreen onions, thinly sliced
1 Tbspgarlic, minced
1/2 - 1 tspcajun seasoning (tony chachere's)
1/3 cmozzarella or colby jack cheese,shredded
1/3 ccheddar cheese, shredded
How to Make EZ Crawfish Bread
- Wrap it in foil and bake at 350°F for 20–30 minutes.
- *Notes: An equal amount of (71-80, 81-90 count) shrimp works great in this recipe, too.
*Tip: to make individual breads use pastry dough and cut into circles. Stuff half of the dough with filling and fold over to make a half-circle. Seal edges well. Bake bread according to pastry dough directions or deep fry until golden.