What item can be described like this?
- Made from fresh ingredients
- Rich cheesy goodness
- Succulent Louisiana crawfish
- Jazzfest culinary must-have
If you said crawfish bread, you would be correct. And, if just the thought of crawfish bread makes you want to pack your bags your bags and head to the New Orleans Jazzfest , then you are not alone.
The gooey, cheesy, fragrant and certainly delicious, Louisiana crawfish bread has become a Jazzfest favorite. In fact, food critic, Tom Fitzmorris, touted LA crawfish bread as “a Jazzfest dish that should not be missed.” Of course, that is not to say that one should not indulge in the many other flavors of Jazzfest -just be sure to try this hometown fave!
However, if you are among the many who had crawfish bread, and now want to make this sumptuous delicacy for yourself, it does not mean you must be in Louisiana to enjoy it. After all, while you may not have a nearby Panaroma Foods, the bakery where crawfish bread is made, it is possible to have a version of it at home.
Here at CajunCrawfish.com, we have found a couple of recipes that will get you started. Of course, there’s nothing wrong with culinary creativity (after all, how do you think LA crawfish bread was developed?), so should you make some substitutions or add some elements that enhance the amazing flavors of crawfish bread, we would love to hear about it. At any rate, the recipes below will help ease your craving for the delectable flavors of crawfish bread and the delightful sounds of the New Orleans Jazzfest.
The first one is a bit complex while the other has fewer ingredients and steps. However, both are amazing and sure to remind you of the easygoing pleasures of Jazzfest and New Orleans!
- 1/2 cup butter, softened
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 1/4 cup chopped celery
- 1/4 cup dry white wine
- 1 cup chicken broth or 1 cup clam juice
- 1/3 cup prepared roux
- 1/8 teaspoon dried thyme
- 1/8 teaspoon sweet basil
- 2 bay leaves
- 2 tablespoons minced garlic
- 2 lbs crawfish tail meat, with fat
- 1/2 cup ripe tomato, finely diced
- 1 (10 1/2 ounce) can Campbell’s cream of shrimp soup
- 1/4 cup chopped parsley
- 1/3 cup sliced green onion
- 1/4 teaspoon Cajun seasoning
- 1/8 teaspoon fresh ground pepper
- 1 teaspoon salt (if needed)
- 8 ounces shredded Colby
- 8 ounces shredded Monterey jack cheese
- 1 cup grated parmesan cheese
- 4 loaves French bread, twin shorties
1. In a large heavy skillet, melt the butter and heat it until it bubbles. Then lower the heat and add the chopped onions, bell pepper, and celery.
2. Sauté the mixture until the veggies turn limp, but do not let them brown (figure that it should take about three minutes).
3. Next add the wine to the seasoning base and bring it to a boil.
4. Then, after about a minute, pour in the clam juice (or broth) and add to it the prepared roux, thyme, bay leaves, and garlic.
5. At this point, return the mixture to a boil once again but immediately lower the heat and simmer everything together for about five minutes more or until thickened.
6. Now add the crawfish tails, diced tomatoes, cream of shrimp soup, parsley, green onions, seafood seasoning, and salt (if needed).
7. When everything is thoroughly combined, simmer the skillet for about 8 to 10 minutes or until you can pick up the sauce with a fork.
8. All that’s left to do is to slice the loaves of bread lengthwise and sprinkle each half with a thin but complete layer of cheese.
9. Then place the bread onto a sheet pan and slide it under a hot broiler or toaster oven until the cheese fully melts.
10. Finally, take the bread halves out of the oven, generously spoon the crawfish sauce down the center of each loaf, then top them liberally with a sprinkling of Parmesan cheese.
11. Return the Crawfish Bread to the oven one more time, but only until the sauce begins to bubble.Z
12. Then slice the “breads” into appropriate individual portions and serve the pieces piping hot.
Is this recipe too complicated and time consuming for you?
No worries. Try the following simple, to the point, yet delicious, Crawfish bread recipe to “keep it simple”.
Chef John Folse’s Crawfish Bread
Prep Time: 45 Minutes
Yields: 4–5 Servings
- 2 cups peeled crawfish tail meat
- 1 loaf French bread
- 1/2 stick butter
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1/4 cup diced red bell peppers
- 1 tbsp minced garlic
- 1/2 tsp dry mustard
- 1/2 cup mayonnaise
- 1/3 cup Mozzarella cheese
- 1/3 cup Cheddar cheese
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.
Photo credit D.L.