This has a lot of ingredients but each one plays an important part in the overall finish of this decadent delight. If crawfish are not easily available use crab or shrimp instead. Supposedly, this is the authentic Jazz Fest Crawfish Bread recipe - I don't know for sure, but it doesn't matter, it's just plain good, good, good!
Provided by Donna Graffagnino
Categories Seafood Appetizers
Time 1h20m
Number Of Ingredients 22
Steps:
- 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 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, crab or shrimp*, 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.
- 12. Fold on bread over on top of the other to make it like a sandwich, then slice the "breads" into appropriate individual portions and serve the pieces piping hot.
- 13. Chef's Note: If you can't find real Louisiana crawfish tails, then substitute small shrimp or crab meat. Don't use Chinese crawfish because their farming methods are not regulated and they are rubbery, smelly, and not nearly as tasty as Louisiana crawfish! *If using shrimp make sure they are at least partially cooked before adding them to the recipe. If the shrimp are raw, sprinkle with a little Cajun seasoning before cooking them.
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Ege Berber
[email protected]I highly recommend this recipe. It's easy to make and the results are delicious.
Miir Asghar Khan baloch
[email protected]This recipe is a must-try for any fan of crawfish or cornbread.
Its me sehr
[email protected]I've made this bread several times now and it's always a hit. It's a great way to impress your friends and family.
Chidera Promise
[email protected]I'm not a fan of spicy food, but I found this bread to be mild enough for my taste. The crawfish flavor is subtle and the cornbread and cheese flavors really balance it out.
Nevaeh Chilson
[email protected]This bread is a great way to experience the flavors of New Orleans without having to travel there.
Baby
[email protected]I'm from New Orleans and this recipe is as authentic as it gets. The flavors are spot-on and the bread is cooked to perfection.
Richard Rupapa
[email protected]This bread is perfect for a party or potluck. It's easy to make and everyone will love it.
Charles Day (Charlie)
[email protected]I'm not a big fan of crawfish, but I loved this bread! The cornbread and cheese flavors really shine through.
Rizwan Asghar
[email protected]This recipe is a great way to use up leftover crawfish. I had some leftover from a crawfish boil and this was the perfect way to use them up.
Sibongile Themba
[email protected]The bread was a hit at my party! Everyone loved the unique flavor and the crawfish were cooked perfectly.
Ivey Lopez
[email protected]This recipe was easy to follow and the results were amazing. I highly recommend it to anyone who loves crawfish or cornbread.
Som Kumal
[email protected]I love the combination of crawfish, cornbread, and cheese in this dish. It's a unique and delicious flavor that I'll definitely be making again.
Bryson Jordan
[email protected]This recipe is a keeper! The crawfish bread turned out perfect, with a crispy crust and a tender, flavorful interior. I even impressed my Cajun friends with my cooking skills.
Shahidul Islam Malek
[email protected]Jazz Fest Crawfish Bread: A Taste of New Orleans in Every Bite