Best 2 Jazz Fest Crawfish Bread Recipes

Indulge in the vibrant flavors of New Orleans with our guide to creating the ultimate Jazz Fest Crawfish Bread. This delectable treat combines the bold taste of crawfish with the soft, pillowy texture of freshly baked bread. Its aroma fills the air with a tantalizing blend of spices and herbs, making it an irresistible culinary experience. Whether you are a seasoned chef or a novice in the kitchen, follow our step-by-step instructions and tips to prepare this iconic dish that captures the essence of the vibrant Jazz Fest celebration.

Check out the recipes below so you can choose the best recipe for yourself!

CRAWFISH BREAD

Crawfish Bread image

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

Ingredients

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 tails, with fat
1/2 cup ripe tomatoes, 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

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!

Nutrition Facts : Calories 3959.8, Fat 89.8, SaturatedFat 48.5, Cholesterol 438.3, Sodium 7684.7, Carbohydrate 590, Fiber 26.1, Sugar 29.6, Protein 195.4

JOHN FOLSE'S CRAWFISH BREAD

John Folse's Crawfish Bread image

This is Jazz Fest food at its best. There are plenty of crawfish bread recipes out there, with all kinds of crazy ingredients, but this one is my favorite, because it's simple, delicious, and the closest I have found to the famous Fest dish. You can use thawed frozen crawfish tails. But check the packaging, and make sure they came from Louisiana. If you buy them from anywhere else, they won't be as good, and Louisiana crawfish farmers will come and haunt your dreams until you go mad.

Provided by EmmyDuckie

Categories Breads

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 cups peeled crawfish tails
1 loaf French bread
1/4 cup butter
1/2 cup diced onion
1/2 cup diced celery
1/4 cup diced red bell pepper
1 tablespoon minced garlic
1/2 teaspoon dry mustard
1/2 cup mayonnaise
1/3 cup mozzarella cheese
1/3 cup cheddar cheese

Steps:

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.

Nutrition Facts : Calories 610.5, Fat 30.1, SaturatedFat 12.7, Cholesterol 55.4, Sodium 1109.3, Carbohydrate 70, Fiber 4.2, Sugar 3.8, Protein 15.4

Tips:

Choose fresh, firm crawfish for the best flavor and texture.
To devein the crawfish, simply pinch the head and pull out the dark vein that runs along the back.
If you don't have time to make your own roux, you can use a store-bought roux or a gluten-free roux mix.
Be careful not to overcook the crawfish, as they will become tough.
Serve the crawfish bread with your favorite dipping sauce, such as remoulade or cocktail sauce.

Conclusion:

Crawfish bread is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover crawfish, and it is also a great way to impress your friends and family. So next time you have a crawfish boil, be sure to make a batch of crawfish bread. You won't be disappointed!