Description
Crawfish Bread is a delicious, savory dish from New Orleans, combining a creamy, cheesy crawfish filling with a soft, golden crust. This easy-to-make recipe is perfect for serving at gatherings, potlucks, or as a satisfying appetizer. With a mix of Cajun seasoning, melted cheese, and fresh vegetables, Crawfish Bread is a flavorful treat that brings a taste of New Orleans straight to your kitchen.
Ingredients
For the Cookie Crust:
1 tablespoon unsalted butter
½ small onion, chopped
1 small stalk celery, chopped
¼ red bell pepper, chopped
1 clove garlic, minced
½ pound crawfish tails
1 teaspoon Cajun seasoning (or to taste)
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese (white or yellow)
2 tablespoons mayonnaise
2 teaspoons Creole mustard
1 tablespoon hot sauce
1 green onion, chopped
1 tablespoon chopped fresh parsley
1 pound frozen bread dough
Flour (for rolling out dough)
Instructions
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Thaw the dough: Remove the frozen bread dough 1-2 hours before cooking. Place it on a greased baking sheet to thaw at room temperature.
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Prep the ingredients: Preheat the oven to 350°F (175°C). Chop the onion, celery, bell pepper, garlic, parsley, and green onion. Set aside.
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Sauté the vegetables: Melt butter in a skillet over medium heat. Add the onion, celery, and bell pepper. Cook for about 5 minutes until softened. Add garlic and cook for another minute.
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Cook the crawfish: Add crawfish tails and Cajun seasoning to the skillet. Cook for about 5 minutes, allowing most of the liquid to evaporate. Set aside to cool.
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Roll out the dough: On a floured surface, roll the dough to about 10×16 inches. Let it rest while preparing the filling.
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Prepare the filling: In a large bowl, combine the crawfish mixture with shredded mozzarella and cheddar cheeses, mayonnaise, Creole mustard, hot sauce, green onions, and parsley. Mix well.
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Assemble the bread: Spread the crawfish mixture down the center of the rolled-out dough, leaving a 2-inch border. Fold the dough over the filling and pinch the seams to seal.
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Bake: Place the bread on a greased baking sheet and bake for 25-30 minutes until golden brown and the filling is hot.
Notes
Substitute proteins: If you’re not a fan of crawfish, try using shrimp, chicken, or sausage for a different filling.
Add extra spice: For a spicier version, increase the amount of hot sauce or add diced jalapeños to the filling.
Cheese variations: Try substituting mozzarella and cheddar with pepper jack for extra flavor.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.
Freezing: Freeze unbaked crawfish bread for up to a month. Thaw before baking.
Reheating: Reheat leftovers in the oven at 350°F for 10-15 minutes.
