• Tommy Centola

Ooey Gooey Toasty Louisiana Crawfish Bread from Frank Davis

With all the craziness going on, I thought I would share some comfort food recipes from Frank Davis. Both will have crawfish, since we are in the middle of the season. Here is a dish with many variations.


1/3 cup Vegetable Oil

1/3 cup All-Purpose Flour

1 stick unsalted Butter, softened

1/2 cup finely chopped Onions

1/2 cup finely chopped Bell Pepper

1/4 cup chopped Celery

1/4 cup dry White Wine

1 cup Chicken Stock or Clam Juice

1/8 teaspoon dried Thyme

1/8 teaspoon dried sweet Basil

2 Bay Leaves

2 tablespoons minced Garlic

2 pounds Louisiana Crawfish Tails with fat

1/2 cup finely diced ripe tomatoes, preferably Creole

1 10.75 ounce can Cream of Shrimp Soup

1/4 cup minced Parsley

1/3 cup sliced Green Onions

1 teaspoon Frank Davis Seafood Seasoning or Creole Seasoning

1 teaspoon Kosher or Sea Salt, if needed

8 ounces Colby Cheese, shredded

8 ounces Monterey Jack Cheese, shredded

1 cup grated Parmesan Cheese

4 loaves French Bread "Twin Shorties"


Make a blond roux by adding the oil and flour to a small heavy pan set over high heat. Stir constantly until the mixture is well-blended. Set aside.

In a separate large skillet, melt the butter and heat it until it bubbles. Lower heat, and add the chopped vegetables. Sauté until limp, nut not brown, about 3 minutes.

Add the wine to the seasoning base and bring to a boil. Add the stock or clam juice and roux, thyme, bay leaves, and garlic. Return the mixture to a boil again and immediately lower the heat. Simmer for about 5 minutes or until thickened.

Add the crawfish tails, diced tomatoes, cream of shrimp soup, parsley, green onions, seafood seasoning, and salt (if needed). Simmer for 8 to 10 minutes or until the sauce is very thick. Remove from heat.

Slice the loaves of bread lengthwise and sprinkle each half with layer of both the Colby and Monterey Jack cheeses. Place bread onto a sheet pan and slide it under a hot broiler or toaster oven until the cheese fully melts. Generously spoon the crawfish sauce down the center of each loaf, then top liberally with Parmesan. Return the breads to the oven once more until the sauce begins to bubble. Slice into individual portions and serve piping hot.


Enjoy!!!


Good Cooking, Good Eating and Good Living!!!

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