Chef John Folse's Crawfish Bread - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Crawfish Bread

Prep Time: 45 Minutes
Yields: 4–5 Servings

Comment:
This delicious crawfish and cheese mixture becomes a delightful appetizer when baked inside a loaf of French bread. While it is a wonderful Lenten dish, it’s also great for tailgating in the Fall. An equal amount of (70-90 count) shrimp works great in this recipe, too.

Ingredients:
2 cups peeled crawfish tails
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

Method:
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.

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