• Tommy Centola

Bayou Crawfish Bread

Here's a variation of crawfish bread that includes shrimp. It's a different take from recipes I have shared in the past. Pay attention to how the bread is prepared.


12-ounce loaf French bread

1/4 cup butter

1/4 cup chopped yellow onion

1/3 cup chopped celery

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

2 cloves garlic, chopped

1/4 cup white wine

1/2 pound peeled and deveined large fresh shrimp

8 ounces cream cheese, softened

1 pound crawfish tails

2 cups shredded Monterey Jack cheese, divided

1 teaspoon Creole seasoning


Preheat oven to 400℉. In the top of the loaf, cut a "v" shape. Remove cut bread and hollow out loaf, leaving a 1-inch shell; save bread for another use. Place loaf on a baking sheet, and bake until crispy, about 5 minutes. Leave oven on.

In a large skillet, melt butter over medium heat; add onion, celery, peppers, and garlic, and cook until tender, about 4 to 5 minutes. Add wine and shrimp, and cook until the shrimp are pink. Add cream cheese, stirring constantly until cheese is melted; remove from heat. Add crawfish, 1 cup Monterey Jack cheese, and Creole seasoning, stirring until cheese begins to melt. Spoon crawfish mixture into bread shelf.

Bake until bubbly, about 15 minutes. Sprinkle with remaining Monterey Jack cheese. Garnish with parsley, if desired.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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