It may not be festival season anymore, but that doesn’t mean that you can't enjoy a New Orleans festival favorite when the mood strikes! Crawfish Bread is a staple at the Jazz and Heritage Festival, as well as many other festivals. Enjoy the authentic recipe below.
• 2 tablespoons unsalted butter
• ½ cup finely chopped onion
• ½ cup finely chopped celery
• ½ cup finely chopped green bell pepper
• 1 ½ tablespoons minced garlic
• 1 pound cooked Louisiana crawfish tails (with any fat)
• 1 teaspoon Worcestershire sauce
• ½ teaspoon hot sauce
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper
• ¼ cup chopped green onions
• ½ cup mayonnaise
• 1 teaspoon Creole mustard (or other whole-grain spicy mustard)
• 8 ounces grated provolone or mozzarella cheese
• 2 (15-inch) loaves of soft French bread
1. Preheat oven to 350°F.
2. On a stovetop, melt butter over medium heat in skillet; when hot, add onion, celery, and bell pepper.
3. Cook, stirring occasionally until vegetables have wilted, about 5 minutes. Add garlic; cook and stir for 2 minutes.
4. Add crawfish tails, Worcestershire, hot sauce, and salt; cook and stir until crawfish have warmed through and released any liquid and the liquid has evaporated about 3 minutes. Stir in green onions, then set crawfish mixture aside to cool.
5. Stir mayonnaise, Creole mustard, and cheese into cooled crawfish mixture until well combined.
6. Cut loaves of bread nearly in half lengthwise and divide the crawfish mixture evenly on the bottom of the bread.
7. Fold the top portion of bread back over crawfish filling, then wrap each loaf tightly in aluminum foil. Place on a baking sheet and bake for 30 minutes. Slice loaves into desired portions and serve hot.
Shake up your household menu – and put your fully equipped kitchen to use – with this easy-to-follow recipe, courtesy of Sandtown Vista Apartments in Atlanta, Georgia.