Crawfish - Crawfish bread new orleans recipe
Author: Lacy Manning
How to make Crawfish Bread - complete recipe, ingredients, cook time and serving size. We N'Awlinians eat this as a meal, but you can serve this as a side with your favorite seafood meal.
Crawfish Bread
Yields: 0 servings
Number of ingredients: 17
Number of ingredients: 17
Ingredients:
- 1/2 cup hot water (105 - 115 degrees F)
- 1 pound peeled crawfish tails
- 4 tablespoons unsalted butter
- 1.25 cups finely chopped yellow onions
- 1/2 cup finely chopped green sweet peppers
- 2.5 teaspoons Creole seasoning, divided
- 1/2 teaspoon kosher salt, plus to taste
- 1/4 teaspoon ground cayenne, plus to taste
- 1 teaspoon minced fresh garlic
- 2 cups finely sliced green onions, green parts only
- 8 ounces grated Fontina or provolone cheese
- freshly ground black pepper, to taste
- 1 cup whole milk
- 1 egg, any size
- 1 recipe for herbed dough, thawed if frozen
- flour, for shaping dough
- 1/4 teaspoon kosher salt, about
How to cook:
- 1. In the large bowl of an electric mixer, use a metal whisk to blend together the hot water, yeast, and 1/4 cup bread flour. Set aside, uncovered, in a warm place until foamy, about 10 minutes. 2. To the foamy yeast mixture, add 4.75 cups bread flour, the milk, olive oil, kosher salt, basil, oregano and thyme. With the mixer fitted with the dough hook attachment, mix on the lowest speed until all the ingredients are blended, one to two minutes. 3. Increase the speed on the mixer by one setting and knead for five minutes. Remove the bowl from the mixer stand and spray the top of the dough with non-stick vegetable spray. Cover the bowl with plastic wrap. 4. Let the dough rise in a warm place until doubled in size, two to two and a half hours. 5. Gently punch down the dough and transfer it from to the bowl to a work surface. 6. Divide the dough into three equal portions. Wrap each portion snugly in plastic wrap and refrigerate for at least eight hours or up to three days, or place the wrapped portions in a self-sealing freezer bag and freeze for up to one month. Thaw frozen dough several hours in the refrigerator. 7. Now the dough is ready to shape into circles, following the directions on the pizza recipe used, or to shape into rectangles, following the directions in the crawfish bread recipe on the following page.
- 1. Separate the crawfish tails if stuck together and drain them for 30 minutes in a large colander placed over a large bowl to catch the crawfish juice. Set the drained juice and crawfish tails aside momentarily. (There should be approximately 2 tablespoons of drained juices from the crawfish at this point. Once the stuffing is sautéed, it too will be drained over the same bowl. The two combined liquids will later be reduced and added back to the stuffing, giving it additional richness.) 2. In a heavy 10-inch skillet, melt the butter over medium-high heat. Add the yellow onions, sweet peppers, 1 teaspoon Creole seasoning, ½ teaspoon kosher salt, 1/4 teaspoon cayenne and the garlic, stirring well. Sauté the mixture until the vegetables are soft but not yet starting to brown, about five minutes, stirring occasionally. 3. Add the reserved crawfish tails and sprinkle 1.5 teaspoons Creole seasoning over them. Thoroughly stir the mixture, then continue cooking and stirring one minute more. Remove from heat. Clean the colander used for draining the crawfish and place it over the bowl of drained crawfish juice. 4. Transfer the hot crawfish stuffing to the colander and let drain 20 minutes, stirring the crawfish occasionally and using the back of a sturdy mixing spoon to lightly press as much liquid as possible through the holes in the colander. You will end with about ½ cup drained liquid. Set aside momentarily. 5. Spread the drained stuffing into a thin layer on a heat-proof platter (or in a cake or pie pan) and refrigerate, uncovered, until well chilled, about one hour. 6. Meanwhile, transfer the reserved drained crawfish liquid to a heavy 1-quart saucepan. Cook over medium-high heat until the liquid reduces to 1 to 2 tablespoons, about 10 minutes. Remove from heat and evenly drizzle the liquid over the crawfish stuffing in the refrigerator. 7. Once the stuffing is completely chilled, transfer it to a large mixing bowl and add the green onions and cheese, mixing well. Taste for level of salt, cayenne and black pepper and add if needed.
- 1. Preheat oven to 350°F. 2. Meanwhile, in a small mixing bowl, make an egg wash by lightly whisking together the milk and egg. 3. Remove the herbed dough from the refrigerator. Separate the dough into thirds. Use each portion of dough to prepare a log-shaped loaf as follows: 4. On a floured surface and with floured hands, shape one third of the dough into a rectangle 11 by 6 inches, and as close to half inch thick as possible. 5. Spread one-third of the filling on the dough rectangle, leaving a half-inch-wide border along each side. 6. With a pastry brush, spread some of the egg wash on three borders of the rectangle—both of the short sides and one long side, leaving one border without egg wash. 7. The dough is now ready to be rolled into a log-shaped loaf. Starting at the long side with no egg wash on its border, carefully roll up the dough into a log shape and transfer it to an ungreased, rimmed baking sheet. 8. Once all three log-shaped loaves are on the baking sheet, brush some of the egg wash on top of each. (You should have egg wash left over.) Sprinkle the loaves very lightly with a total of about 1/4 teaspoon of kosher salt. 9. Bake the loaves on the middle shelf of the oven until the dough is cooked through, about 40 minutes. Serving Suggestion: Cut into half-inch slices and serve while piping hot.
New Orleans Crawfish Bread
You will love this bread! It was on our local news from a local chef and in our opinion, he can do no wrong! After broiling you serve this sliced and eat with a fork. We N'Awlinians eat this as a meal, but you can serve this as a side with your favorite seafood meal.
Provided by: Kikimony
Total time: 30 minutes
Cook time: 25 minutes
Prep time: 5 minutes
Yields: 8 servings
Number of ingredients: 22
Provided by: Kikimony
Total time: 30 minutes
Cook time: 25 minutes
Prep time: 5 minutes
Yields: 8 servings
Number of ingredients: 22
Ingredients:
- 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")
Nutrition:
- Calories: 2658.4 calories
- Fat: 60.9 grams
- Saturated Fat: 33 grams
- Cholesterol: 295.8 milligrams
- Sodium: 5299.6 milligrams
- Carbohydrate: 395 grams
- Fiber: 17.5 grams
- Sugar: 19.8 grams
- Protein: 130.9 grams
- 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.
Crawfish Bread
How to make Crawfish Bread - complete recipe, ingredients, cook time and serving size.
Yields: 0 servings
Number of ingredients: 12
Yields: 0 servings
Number of ingredients: 12
Ingredients:
- ¼ cup butter
- ¼ cup olive oil
- 1 cup chopped green onions (tops and bottoms)
- ½ cup finely chopped celery
- ½ cup finely chopped green bell pepper
- 4 garlic cloves, finely chopped
- ½ cup dry white wine
- 1 pound peeled crawfish tails with fat
- 1 (8-ounce) package cream cheese, cut into small squares
- ½ teaspoon Creole seasoning, such as Tony Chachere’s, Zatarain’s or Paul Prudhomme’s Seafood Magic, to taste
- 1 (11-ounce) roll refrigerated French bread dough
- ½ pound shredded pizza cheese mix or mozzarella cheese
How to cook:
- Preheat the oven to 350 degrees. Grease a baking sheet. In a large skillet, melt the butter with the olive oil over medium heat. Sauté the green onions, celery, bell pepper and garlic until wilted. Add the wine and the crawfish tails with their fat. Stir well and add the cream cheese. Stir until melted. Add the Creole seasoning and cook until the mixture is thickened, just a few minutes. Remove from the heat and let the flavors blend. Carefully roll out French bread dough to a thickness of ½ inch on the baking sheet. Spoon the crawfish mixture down the center of the dough, and sprinkle with the shredded cheese. Fold the dough over the mixture to make a loaf. Cut 2 small slits in the top of the dough. Place in oven and bake for about 20 minutes, or until the loaf is golden brown. Remove from oven and let sit for a few minutes before slicing into serving-size pieces.
