Crawfish Bread

Instructions

1. 1

   Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper. Slice the French bread in half lengthwise. Gently scoop out the soft interior from each half, leaving a 1/2-inch border to create a sturdy 'boat'. Set aside.

2. 2

   In a large skillet, melt the butter over medium heat. Add the chopped onion, bell pepper, and celery (the 'Holy Trinity'). Sauté for 6-8 minutes, stirring occasionally, until the vegetables are soft and translucent.

3. 3

   Stir in the minced garlic and cook for another minute until fragrant. Remove the skillet from the heat and let the vegetable mixture cool for a few minutes.

4. 4

   In a large bowl, combine the softened cream cheese and mayonnaise. Mix with a spatula or hand mixer until smooth and creamy. Stir in half of the cheddar cheese, half of the Monterey Jack cheese, the green onions, parsley, and Cajun seasoning. Mix until well combined.

5. 5

   Gently fold the cooked crawfish tails and the sautéed vegetable mixture into the cheese base. Be careful not to break up the crawfish too much. Season with salt and pepper to taste.

6. 6

   Place the hollowed-out bread halves on the prepared baking sheet. Spoon the crawfish filling evenly into each bread boat, mounding it slightly. Sprinkle the remaining cheddar and Monterey Jack cheese over the top.

7. 7

   Bake for 15-20 minutes, or until the filling is hot and bubbly and the cheese on top is melted and lightly golden brown.

8. 8

   Remove from the oven and let the bread cool on the baking sheet for at least 5-10 minutes. This is crucial to allow the filling to set. Garnish with extra sliced green onions, slice into 2-inch pieces, and serve warm.