Photo: Crawfish Bread Recipe
Ingredients
- 1 pound crawfish tail meat, peeled, cleaned and deveined
- 1/2 stick butter
- 1 clove garlic, minced
- 3/4 cup chopped and drained ripe tomatoes
- 1 tablespoon Cajun seasoning
- 3/4 cup Monterey Jack Cheese
- 1/4 cup grated Parmesan
- 1/2 cup mayonnaise
- 3 tablespoons chopped fresh parsley
- 1 loaf French bread
Directions
Preheat the oven to 350 degrees 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. Saute 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.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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By cperlicki
on May 13, 2013
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WONDERFUL WONDERFUL WONDERFUL RECIPE! My entire family lovedddd it and couldn't get enough of it! will DEFINITELY be making again!
By scorched
Moultrie, GA.
on May 13, 2013
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Will not make this again! My family love crawfish but didn't care for this recipe at all. Followed the recipe and it was to oily and rich. Will not make another recipe that the bread is mostly topped with mayonnaise and cheese.
By GourmetGirl40
Cypress, Texas
on March 17, 2013
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Paula, thank you for having the Sweet & Savory Sisters on your show. Not only did they provide a great recipe; but it also showcases great cooks of the south.
I watched this episode and thought my, that sure looks great!
I followed the instructions as written; but I did add a little sauteed onion, green peppers and extra Monterey Jack & Cheddar Cheese (about 1 cup monterey, 1/4 cup grated cheddar. I could eat this for breakfast, lunch and dinner!! It was a hit with the family and is definitely a keeper!
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