Description
Savor the flavors of the South with Cajun Crawfish Bread—cheesy, zesty, and packed with crawfish goodness. Perfect as an appetizer or side dish.
Ingredients
Scale
- 1 (12-ounce) loaf of French bread: The foundation of this recipe, its crusty exterior complements the soft, flavorful filling.
- ½ cup mayonnaise: Adds a creamy texture and richness to the mix; you can opt for low-fat mayonnaise for a healthier option.
- 2 tablespoons butter: Provides flavor and helps sauté the onions and garlic to perfection.
- ¾ cup finely chopped sweet onion: Balances out the spices with a hint of sweetness; Vidalia onions work especially well.
- 3 cloves garlic, minced: Amplifies the flavor of the dish with its aromatic properties.
- 1 pound cooked crawfish tails: The star of the dish; ensure they’re fresh or high-quality frozen ones for the best flavor.
- ¾ cup chopped green onion: Offers freshness and a mild onion flavor that brightens the dish.
- 1 tablespoon chopped fresh parsley: Adds color and a touch of freshness, making the dish visually appealing.
- 1 teaspoon Cajun seasoning: The essence of this dish, bringing all the spicy, earthy notes typical of Cajun cooking.
- 1 (8-ounce) package cream cheese, softened: Forms the creamy base that binds the filling together.
- ½ cup grated Parmesan cheese: Adds a salty and nutty flavor dimension.
- ¾ cup shredded Monterey Jack cheese with peppers: Provides a creamy texture with a little kick; for less spice, use plain Monterey Jack.
- ½ teaspoon sweet paprika: Enhances the color and adds a subtle sweetness.
- Garnish: parsley: Optional, but it adds a lovely finishing touch.
Instructions
- Preheat your oven: Begin by preheating your oven to 375°F.
- Prepare the bread: Cut the 12-ounce loaf of French bread in half lengthwise. Spread ½ cup of mayonnaise evenly on both halves, ensuring a consistent layer.
- Sauté the onions: In a skillet, melt 2 tablespoons of butter over medium heat. Add the ¾ cup of finely chopped sweet onion and sauté until softened, about 5 minutes. Stir in 3 cloves of minced garlic and cook until fragrant, around 1 minute.
- Add the crawfish: Mix in 1 pound of cooked crawfish tails, ¾ cup of chopped green onion, and 1 tablespoon of chopped fresh parsley. Stir everything together and heat until warmed through, which should take about 3-4 minutes.
- Prepare the cream mixture: In a bowl, combine 1 teaspoon of Cajun seasoning with 1 (8-ounce) package of softened cream cheese. Mix until you achieve a smooth consistency.
- Spread the mixture: Take the crawfish mixture off the heat and spread it evenly over the prepared bread halves. Then, sprinkle with ½ cup grated Parmesan cheese, ¾ cup shredded Monterey Jack cheese with peppers, and finish with ½ teaspoon sweet paprika.
- Bake: Place the prepared bread onto a baking sheet and bake for about 15 minutes. To achieve a golden finish, broil for an additional 2 minutes, keeping a close eye to prevent burning.
- Garnish and serve: Once out of the oven, garnish with extra parsley if desired. Serve warm, and enjoy!