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Crawfish Bread Recipe by Paula Deen

Easy Level
35 MIN 10 Prep + 25 Cook
4 - 6 Servings
$ /Serving
Print
Easy Level
35 MIN 10 Prep + 25 Cook
4 - 6 Servings
$ /Serving

Crawfish Bread Recipe by Paula Deen

Easy Level
35 MIN 10 Prep + 25 Cook
4 - 6 Servings
$ /Serving

Ingredients

  • 1 lb crawfish tail meat, peeled, cleaned and deveined
  • 1/2 stick butter
  • 1 clove garlic, minced
  • 3/4 cup tomatoes, ripe, chopped and drained
  • 1 tablespoon Cajun seasoning
  • 3/4 cup Monterey Jack cheese
  • 1/4 cup Parmesan cheese, grated
  • 1/2 cup mayonnaise
  • 3 tablespoons fresh parsley, chopped
  • 1 loaf french bread

Preparation

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. 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.

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Preparation

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. 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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product