Savory Cajun Crawfish Bread Delight

Alyssa

Savor the flavors of the South with Cajun Crawfish Bread—cheesy, zesty, and packed with crawfish goodness. Perfect as an appetizer or side dish.

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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.

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!