Leftover crawfish tails can be used to make bisque, gumbo, or étouffées. That’s where this recipe comes in. Those who choose not to make any of the previously mentioned dishes make crawfish bread.
Picture crawfish bread, as cross between lobster rolls and garlic bread with tons of cheese.
Ingredients
- 1 (12-ounce) loaf French bread, halved lengthwise
- ½ cup mayonnaise
- 2 tablespoons butter
- ¾ cup finely chopped sweet onion
- 3 cloves garlic, minced
- 1 pound cooked crawfish tails
- ¾ cup chopped green onion
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Cajun seasoning*
- 1 (8-ounce) package cream cheese, softened
- ½ cup grated Parmesan cheese
- ¾ cup shredded Monterey Jack cheese with peppers
- ½ teaspoon sweet paprika
- Garnish: parsley
Instructions are on the next page.
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