• Tommy Centola

Crawfish Bread from John Folse

Updated: Jan 4

Chef John Folse is a leading authority on Cajun and Creole cuisine and culture. He has authored the following books, The evolution of Cajun and Creole Cuisine, The Encyclopedia of Cajun and Creole Cuisine and After the Hunt among others. The Chef John Folse Culinary Institute at Nicholls State University in Thibodaux, Louisiana, opened in October 1994 and is dedicated to the preservation of Louisiana’s rich culinary and cultural heritage.

Crawfish Bread is probably the most popular dish served at the Jazz and Heritage Festival. It is an easy dish to make.

2 cups peeled Crawfish tails 1 loaf French Bread 1/2 stick Butter 1/2 cup diced Onions 1/2 cup diced Celery 1/4 cup diced Red Bell Peppers 1 tbsp minced Garlic 1/2 tsp Dry Mustard 1/2 cup Mayonnaise 1/3 cup Mozzarella Cheese 1/3 cup Cheddar cheesec

Slice French bread in half lengthwise and scoop out the inside of the loaf. Set aside. In a large skillet, melt butter over medium-high heat. Sauté crawfish, onions, celery, bell peppers and garlic 15 minutes. Blend in dry mustard and mayonnaise. Add cheeses and blend until melted. Spread crawfish mixture inside the bread then put halves back together. Butter the top of the loaf, wrap it in foil and bake on a barbecue pit or in a 350°F oven for 20–30 minutes. Cut bread into slices and serve hot.

Enjoy!!!

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