CRAWFISH BREAD
10-12
servings30
minutesThere is no match for the crawfish bread at the New Orleans Jazz & Heritage Festival. Folks stand in line for this comforting culinary classic. The next best thing may be this recipe. The combination of the warm, flaky French bread topped with creamy, cheesy crawfish filling is a crowd pleaser for sure. We bring in flavorful heat with our Bayou Seafood Blend and sweet, smoky Paprika. Make a batch for your next crawfish boil, cocktail hour or porch sitting session – a taste of New Orleans in every bite.
Ingredients
1 loaf French bread, halved lengthwise
1/2 cup mayonnaise
1/2 yellow onion, chopped
3 cloves garlic, minced
1 lb crawfish tails
1 bunch scallions, sliced
1 Tbl Bayou Seafood Blend
1 tsp Smoked Hot Paprika
8 oz cream cheese, softened
1/2 cup grated parmesan cheese
3/4 cup Cheddar Jack Cheese
Chopped parsley, for garnish
Instructions
- Heat oven to 375°F.
- Arrange bread halves, cut side up, ?on a parchment-line baking sheet. Spreadh mayo on the bread halves, spreading evenly. Set aside.
- In a large skillet, add Garlic Olive Oil to coat the skillet and heat over medium heat. Add the yellow onion, and cook until softened, about 5 minutes. Add garlic, and cook for one minute. Add crawfish, scallion, Bayou Seafood Blend and Smoked Hot Paprika and cook for 5 minutes.
- Turn off the heat and add the cream cheese. Stir until the cream cheese is incorporated. Top the bread halves with the crawfish mixture. Top with parmesan and cheddar jack cheeses. Bake for 15 minutes.
- Turn the oven to broil. Broil the crawfish bread until the cheese is light golden brown. Top with parsley. Slice and serve warm.
