John Folses Crawfish Bread Recipes

JOHN FOLSE'S CRAWFISH BREAD

Steps:

• 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.

EZ CRAWFISH BREAD

Steps:

• 1. Slice French bread in half lengthwise and scoop out the inside of the loaf. Set aside.
• 2. In a large skillet, melt butter over medium-high heat. Sauté onions, bell peppers, green onions, and garlic until tender and translucent.
• 3. Blend in cajun seasoning, add cheeses and crawfish / shrimp / crab meat and blend until melted. Taste and adjust seasoning as needed.
• 4. Spread crawfish mixture inside the bread then put halves back together.
• 5. Wrap it in foil and bake at 350°F for 20-30 minutes.
• 6. Let the bread sit for 10-15 minutes then unwrap and cut the stuffed bread into 2 " slices and serve hot.
• 7. *Notes: An equal amount of (71-80, 81-90 count) shrimp works great in this recipe, too. *Tip: to make individual breads use pastry dough and cut into circles. Stuff half of the dough with filling and fold over to make a half-circle. Seal edges well. Bake bread according to pastry dough directions or deep fry until golden.