CRAWFISH BREAD
Steps:
- Preheat griddle to medium-high. Combine crawfish, cheese, sausage, green onion and Creole spice. Butter bread. Heap filling on unbuttered side of one bread slice, then spread it out evenly to corners. Cover with second bread slice, buttered-side up. Cook on griddle until first side is golden brown. Flip and cook until second side is golden brown and sandwich is hot all the way through. Remove and slice it up.
- Combine all ingredients thoroughly.
CRAWFISH BREAD
In New Orleans, at Jazz Fest every year, one vendor sells this stuff..there's always a long line to get it, and my Fest isn't complete until I have it. While their filling is baked into the loaf, this is a wonderful substitute . I'm posting it to share with everyone, but mostly to have it in my cookbook here. The servings depend on how large you cut the pieces and how hungry you are. Warning, this is highly addictive.
Provided by bayou-mimi
Categories Breads
Time 37m
Yield 4 loaves
Number Of Ingredients 23
Steps:
- 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.
- Sauté the mixture until the veggies turn limp, but do not let them brown (figure that it should take about three minutes).
- Next add the wine to the seasoning base and bring it to a boil.
- Then, after about a minute, pour in the clam juice (or broth) and add to it the prepared roux, thyme, bay leaves, and garlic.
- 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.
- Now add the crawfish tails, diced tomatoes, cream of shrimp soup, parsley, green onions, seafood seasoning, and salt (if needed).
- 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.
- 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.
- Then place the bread onto a sheet pan and slide it under a hot broiler or toaster oven until the cheese fully melts.
- 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.
- Return the Crawfish Bread to the oven one more time, but only until the sauce begins to bubble.
- Then slice the "breads" into appropriate individual portions and serve the pieces piping hot.
- Outstanding with a frosty "brewskie" in a tall frosted glass!
CRAWFISH BREAD
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- 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.
CRAWFISH ALFREDO
Italian Seafood flavor. Can use many different types of seafood but I find the flavor of crawfish, shrimp or a combination are best. I made this recipeup many years ago and it is always a big hit with all of my friends. When cooked correctly it has a taste that keeps you comming back for more.
Provided by Lande Hoffman
Categories Crawfish
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 27
Steps:
- Always remember a Cajun cook's measurements are by taste and feeling of the day therefore this was a hard recipe to write down.
- All can or frozen ingredients can be substituted with fresh ingredients.
- In a pan put crawfish (leave crawfish fat in for taste or rinse and strain prior to sauteing for a whiter sauce), wine, and a couple pinches of seasoning.
- I use about 4 maybe 6 pinches of seasoning.
- Simmer on very low heat for 3 minutes.
- Take crawfish out of pan and set aside leaving wine and seasoning in pan.
- In another pan saute the onions, garlic, bell peppers, scallions, green onions, and carrots in some olive oil until onions are soft.
- About 5 minutes.
- Season while simmering with a few pinches of garlic salt, garlic pepper and a few more pinches of seasoning.
- Take the ingredients from the two pans (wine and onion pans) and pour into a large pot.
- Place on a low heat adding the zucchini, squash, corn, broccoli, cream cheese, parmesan cheese, parsley, rosemary, bay leaves and heavy cream.
- If necessary add more wine or cream to cover ingredients.
- Bring to a boil then reduce heat to low for 20 minutes.
- Stir occasionally and of course add a few more pinches of seasoning.
- While sauce is simmering add corn starch and water mixture to sauce to thicken.
- I usually mix two tbls of cornstarch with 4 oz of water in a glass, stir and slowly add to sauce avoiding clumping.
- Mix thoroughly and let heat for a few minutes before adding more until you get the consistency you want.
- One you get the consistency you want and you have heated for about 20 minutes add crawfish in and continue to stir on a low heat for 10 minutes.
- While main dish is simmering cook enough pasta for 4-6.
- Serve on a plate or in a bowl over pasta.
- Great with fresh green beans and of course garlic bread.
- Bon Appitite.
CRAWFISH BREAD
Make and share this Crawfish Bread recipe from Food.com.
Provided by SLColman
Categories Crawfish
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Saute crawfish tails in butter until heated through. Add cayenne and saute a minute more. Set aside and cool.
- Thaw spinach and cool as directed, thoroughly squeeze excess water out. Drain and chop artichokes. Mix spinach, artichokes, cream cheese and 1 cup of cheese until well blended. Microwave untilsmooth and creamy.
- Spread bread with alfredo sauce, then generously layer spinach dip,crawfish tails, and rest of cheese on bread.
- Bake at 350 until bread is crispy and cheese is bubbly. May need to broil the last 5 minutes to reach brownness. Sprinkle with parsley for garnish.
Nutrition Facts : Calories 898.2, Fat 44.3, SaturatedFat 25.8, Cholesterol 236.4, Sodium 1591.3, Carbohydrate 71.3, Fiber 10, Sugar 2.3, Protein 55.8
CRAWFISH QUESADILLAS
Make and share this Crawfish Quesadillas recipe from Food.com.
Provided by LorenLou
Categories Crawfish
Time 30m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325.
- In a skillet, saute green onions in olive oil with the garlic powder.
- Lower the heat and slowly add sour cream, a little bit at a time, blending well.
- Blend in the cumin.
- Add the crawfish and combine well over low heat, about 5 minutes.
- Tear off an extra long piece of foil, so that it lines the bottom of a 13x9 pan, and has plenty hanging off of each end.
- (So that it can be folded over to seal the quesadillas).
- Place a tortilla in one end of the pan.
- Cover it with a big handful of cheese.
- Then spoon on 1/6 of the crawfish mixture.
- Cover with another tortilla.
- Place another tortilla right next to this (other end of pan), so that you will be forming two stacks, side by side.
- Repeat process, making another quesadilla, so that you now have two right next to each other.
- Continue making quesadillas until you have two stacks of three.
- Fold the foil over the stacks to completely cover.
- Heat in the oven for 15 minutes, or until cheese has melted.
- Cut each quesadilla in 4-6 pieces.
- Serve with spicy guacamole.
Nutrition Facts : Calories 101.7, Fat 6.1, SaturatedFat 3.1, Cholesterol 26.1, Sodium 140.8, Carbohydrate 5.6, Fiber 0.4, Sugar 0.3, Protein 5.9
CRAWFISH CORNBREAD! APPETIZER!
Make and share this Crawfish Cornbread! Appetizer! recipe from Food.com.
Provided by Koechin Chef
Categories < 60 Mins
Time 55m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients and mix well.
- Put in greased 9x11 baking dish.
- Bake at 350°F for 40-45 minute.
- Serve hot or cold cut into small squares.
Nutrition Facts : Calories 145.8, Fat 8.8, SaturatedFat 4.7, Cholesterol 69, Sodium 258.4, Carbohydrate 10.2, Fiber 1.1, Sugar 3, Protein 6.4
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CRAWFISH BREAD RECIPE - TODAY.COM
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- 1. Melt the butter over medium heat in a large skillet and when hot add the onion, celery and bell pepper.
- 2. Cook, stirring occasionally until the vegetables have wilted about 5 minutes. Add the garlic, thyme, 1 teaspoon of the Creole seasoning and cook, stirring for 2 minutes. Add the crawfish tails, salt and remaining Creole seasoning and cook stirring until the crawfish have warmed through and released any liquid and the liquid has evaporated about 3 minutes. Stir in the green onions and set aside to cool.
- 4. When crawfish have cooled, stir in the mayonnaise, Creole mustard and cheeses until well combined. Taste and adjust the seasoning if necessary.
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