Time 10m Yield 10 Number Of Ingredients 10 Steps:
Preheat the oven to 350 °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. Sauté 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.
Yield servings Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees. Grease a baking sheet. In a large skillet, melt the butter with the olive oil over medium heat. Sauté the green onions, celery, bell pepper and garlic until wilted. Add the wine and the crawfish tails with their fat. Stir well and add the cream cheese. Stir until melted. Add the Creole seasoning and cook until the mixture is thickened, just a few minutes. Remove from the heat and let the flavors blend. Carefully roll out French bread dough to a thickness of ½ inch on the baking sheet. Spoon the crawfish mixture down the center of the dough, and sprinkle with the shredded cheese. Fold the dough over the mixture to make a loaf. Cut 2 small slits in the top of the dough. Place in oven and bake for about 20 minutes, or until the loaf is golden brown. Remove from oven and let sit for a few minutes before slicing into serving-size pieces.
Time 15m Yield 1 serving Number Of Ingredients 15 Steps:
Preheat griddle to medium-high. Combine crawfish, cheese, sausage, green onion and Creole spice. Butter bread. Heap filling on unbuttered side of one bread slice, then spread it out evenly to corners. Cover with second bread slice, buttered-side up. Cook on griddle until first side is golden brown. Flip and cook until second side is golden brown and sandwich is hot all the way through. Remove and slice it up. Combine all ingredients thoroughly.
Time 1h5m Yield 15 servings. Number Of Ingredients 14 Steps:
In a skillet, saute onion and green pepper in 1 tablespoon oil until tender. Remove from the heat. Stir in jalapenos; set aside. , In a bowl, combine cornmeal, baking powder, salt and baking soda. In another bowl, beat the eggs, milk and remaining oil; stir into the dry ingredients just until blended. Stir in the corn, cheese, green onions, crawfish and reserved jalapeno mixture. Pour into a greased 13x9-in. baking pan. , Bake at 400° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm. Refrigerate leftovers.
Time 50m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Slice French bread in half lengthwise and scoop out the inside of the loaf. Set aside. In a large skillet, melt butter over medium-high heat. Sauté crawfish, onions, celery, bell peppers and garlic 15 minutes. Blend in dry mustard and mayonnaise. Add cheeses and blend until melted. Spread crawfish mixture inside the bread then put halves back together. Butter the top of the loaf, wrap it in foil and bake on a barbecue pit or in a 350°F oven for 20-30 minutes. Cut bread into slices and serve hot.
Time 1h20m Yield 12 Number Of Ingredients 15 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Stir together cornmeal, baking soda, and salt in a large bowl. In another bowl, beat together the eggs, onion, green pepper, pimentos, vegetable oil, Cheddar cheese, cream-style corn, jalapeno pepper, crawfish tails, seasoned salt, cayenne pepper, and garlic powder until the mixture is well combined. Pour the crawfish mixture into the cornmeal mixture, and stir together. Pour the mixture into the prepared baking dish. Bake in the preheated oven until the cornbread is lightly golden brown, and a toothpick inserted into the center comes out clean, about 55 minutes. Allow to rest for about 10 minutes before serving.
More about “crawfish bread recipes”
Time 35m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Saute crawfish tails in butter until heated through. Add cayenne and saute a minute more. Set aside and cool. Thaw spinach and cool as directed, thoroughly squeeze excess water out. Drain and chop artichokes. Mix spinach, artichokes, cream cheese and 1 cup of cheese until well blended. Microwave untilsmooth and creamy. Spread bread with alfredo sauce, then generously layer spinach dip,crawfish tails, and rest of cheese on bread. Bake at 350 until bread is crispy and cheese is bubbly. May need to broil the last 5 minutes to reach brownness. Sprinkle with parsley for garnish.
