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New Orleans Style Crawfish Bread

Ingredients:

Butter
4 Tablespoons
Olive Oil
2 Teaspoons
Onion
1/2
(Diced)
Celery
1/2 Cup
Crawfish tails
2 Cups
(Pack the cup tightly)
Green Bell Pepper
1/2
(Diced)
Red Bell Pepper
1/2
(Diced0
Garlic
4
(Minced Cloves)
Crawfish Boil Seasoning
1/4 Teaspoon
(Any type)
Creole mustard
1 1/2 Teaspoons
(You can substitute Dijon mustard)
Philadelphia Cream Cheese
4 Ounces
(Softened)
Mozorella Cheese
1/2 Cup
(Shredded)
Cheddar Cheese
1/2 Cup
(Shredded)
Cobblestone Pistolettes
11
(Find them in bread section) You can also use french bread

Preparation mode:

 

During Jazzfest time in New Orleans, Crawfish bread is a very popular item and many of us want to try it every chance we get. When Jazzfest is over, and my family still has that craving, what better than to learn to make our own. There are various recipes for Crawfish bread but this one seems to be my favorite. You can purchase store bought crawfish but you will definitely have more flavor if you use boiled crawfish and peel them yourselves. It may take you a little longer, but it will well be worth the time. Also, it you want to use a loaf of French bread that will also work in this recipe. Just wrap the French bread in foil and then unwrap to allow to get crispy. The pistolettes allow for easier handling, especially if serving at a party.

1. Preheat oven to 350 degrees.

2. In a large skillet over medium-high heat, melt the butter and add olive oil.

3. Add in the onions, bell peppers, garlic, celery and crawfish boil seasoning .

4. Sauté for 5-7 minutes, until the seasoning is translucent and begins to soften.

5. Add in the crawfish and continue cooking for another 5 minutes.

6. In a medium bowl, while the vegetables are cooking, mix the Philadelphia cream cheese, creole mustard and cheeses.

7. Add the cheesy mixture to the cooked vegetables and continue cooking for another 2 minutes, stirring often until mixture is dissolved and well blended.

8. Cut a deep gash in the side of each pistolette and remove some of the bread inside with a sharp knife. Set rolls aside

9. Using a spoon begin scooping mixture inside each pistolette until full .

10. Place the pistolettes  on top of an aluminum foil lined baking sheet. Using another sheet of foil . cover  the whole pan, no need to wrap them individually. After about  5-7 minutes in  oven, unwrap and let them bake for 3-5 minutes until golden brown and bread is crispy. I like to put oven on broil and let them brown if they have not browned, but make sure to watch. Brush tops of pistolettes with butter