CRAWFISH BREAD

Crawfish Bread

READY IN: 30mins	SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition

• 1⁄2 cup butter, softened
• 1⁄2 cup chopped onion
• 1⁄2 cup chopped bell pepper
• 1⁄4 cup chopped celery
• 1⁄4 cup dry white wine
• 1 cup chicken broth or 1 cup clam juice
• 1⁄3 cup prepared roux
• 1⁄8 teaspoon dried thyme
• 1⁄8 teaspoon sweet basil
• 2 bay leaves
• 2 tablespoons minced garlic
• 2 lbs crayfish tails, with fat
• 1⁄2 cup ripe tomatoes, finely diced
• 1 can campbell cream of shrimp soup
• 1⁄4 cup chopped parsley
• 1⁄3 cup sliced green onion
• 1⁄2 teaspoon seafood seasoning (Frank Davis' or any other dry brand)
• 1 teaspoon salt (if needed)
• 8 ounces shredded colby
• 8 ounces shredded monterey jack cheese
• 1 cup grated parmesan cheese
• 4 loaves French bread ("Twin Shorties")

DIRECTIONS

• In a large heavy skillet, melt the butter and heat it until it bubbles.
• Then lower the heat and add the chopped onions, bell pepper, and celery.
• Sauté the mixture until the veggies turn limp, but do not let them brown (figure that it should take about three minutes).
• Next add the wine to the seasoning base and bring it to a boil.
• Then, after about a minute, pour in the clam juice and add to it the prepared roux, thyme, bay leaves, and garlic.
• At this point, return the mixture to a boil once again but immediately lower the heat and simmer everything together for about five minutes more or until thickened.
• Now add the crawfish tails, diced tomatoes, cream of shrimp soup, parsley, green onions, seafood seasoning, and salt (if needed).
• When everything is thoroughly combined, simmer the skillet for about 8 to 10 minutes or until you can pick up the sauce with a fork.
• All that's left to do is to slice the loaves of bread lengthwise and sprinkle each half with a thin but complete layer of cheese.
• Then place the bread onto a sheet pan and slide it under a hot broiler or toaster oven until the cheese fully melts.
• Finally, take the bread halves out of the oven, generously spoon the crawfish sauce down the center of each loaf, then top them liberally with a sprinkling of Parmesan cheese.
• Return the Crawfish Bread to the oven one more time, but only until the sauce begins to bubble.
• Then slice the"breads" into appropriate individual portions and serve the pieces piping hot.