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A creamy, cheesy, and spicy crawfish filling baked into a crusty French baguette. This iconic New Orleans Jazz Fest favorite is the ultimate party appetizer, guaranteed to disappear in minutes.
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.
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.
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.
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.
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.
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.
Bake for 15-20 minutes, or until the filling is hot and bubbly and the cheese on top is melted and lightly golden brown.
This recipe goes great with these complete meals
A creamy, cheesy, and spicy crawfish filling baked into a crusty French baguette. This iconic New Orleans Jazz Fest favorite is the ultimate party appetizer, guaranteed to disappear in minutes.
This cajun_creole recipe takes 45 minutes to prepare and yields 8 servings. At 544.85 calories per serving with 24.51g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
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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.
Replace the crawfish with an equal amount of cooked, chopped shrimp or lump crab meat for a different seafood flavor.
Add 1/4 to 1/2 teaspoon of cayenne pepper or a finely chopped jalapeño (seeds removed) to the vegetable mixture for more heat.
Experiment with different cheeses. Pepper Jack can add a spicy kick, while a smoked Gouda can introduce a smoky depth of flavor.
Instead of a large loaf, use individual pistolettes or small rolls to make single-serving crawfish boats, perfect for parties.
Crawfish are an excellent source of high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and overall body function.
Both crawfish and cheese provide essential B vitamins, particularly B12, which plays a crucial role in nerve function and the formation of red blood cells.
The significant amount of cream cheese, cheddar, and Monterey Jack cheese makes this dish a good source of calcium, which is vital for strong bones and teeth.
A typical serving (about two 2-inch slices) of Crawfish Bread contains approximately 350-450 calories, depending on the specific ingredients like the type of bread, mayonnaise, and cheese used.
Crawfish Bread is a rich and decadent appetizer, high in calories, fat, and sodium. While it provides protein from the crawfish and calcium from the cheese, it's best enjoyed as an occasional indulgence rather than a regular part of a health-focused diet.
Yes, frozen cooked crawfish tails work perfectly. Just make sure they are completely thawed and patted very dry with paper towels before adding them to the filling to avoid excess moisture.
Absolutely. You can assemble the entire bread up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. When ready to serve, bake it straight from the fridge, adding about 5-10 minutes to the total baking time.
A crusty, sturdy French baguette or a wide po' boy loaf is ideal. You need a bread with a firm crust that can hold the heavy, creamy filling without becoming soggy.
This is usually caused by wet crawfish tails. Ensure they are patted very dry. If the mixture is still too loose, you can stir in a little extra shredded cheese or a tablespoon of breadcrumbs to help bind it.
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