Best New Orleans Crawfish Bread Recipes

NEW ORLEANS CRAWFISH BREAD

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 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.

NEW ORLEANS STYLE CRAWFISH BREAD

Steps:

• During Jazz Fest time in New Orleans, Crawfish bread is a very popular item and many of us want to try it every chance we get. 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.
• Preheat oven to 350 degrees.
• In a large skillet over medium-high heat, melt the butter and add olive oil. Add in the onions, bell peppers, garlic, celery and crawfish boil seasoning. Sauté for 5-7 minutes, until the seasoning is translucent and begins to soften.
• Add in the crawfish and continue cooking for another 5 minutes.
• In a medium bowl, while the vegetables are cooking, mix the Philadelphia cream cheese, creole mustard and cheeses.
• Add the cheesy mixture to the cooked vegetables and continue cooking for another 2 minutes, stirring often until mixture is dissolved and well blended.
• Cut a deep gash in the side of each pistolette and remove some of the bread inside with a sharp knife. Set rolls aside
• Using a spoon begin scooping mixture inside each pistolette until full.
• 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, if desired. If you like them soft then keep the foil covering them or wrap them individually.
• Brush tops of pistolettes with butter. Enjoy!