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Appetizers, Breads, Creole


�2 tablespoons of unsalted butter
�1/2 a cup of finely chopped celery
�1 1/2 tablespoons of minced garlic
�1/2 cup of finely chopped red bell pepper
�1/2 teaspoon finely chopped fresh thyme leaves
�1 1/2 teaspoons Emeril�s Original Essence
�1 pound cooked Louisiana crawfish tails
�1/2 teaspoon salt (add more or less to taste)
�1/4 cup chopped green onion tops
�1/2 cup mayonnaise (Helman's tastes best)
�1 teaspoon Creole mustard, or other whole grain spicy mustard
�4 ounces grated Provolone or mozzarella cheese
�1/2 cup finely chopped onion
�4 ounces grated white Cheddar cheese
�Two 15 inch loaves of soft French bread

1.Before you start preheat oven to 350�F.
2.Start by melting the butter over a medium heat in a large skillet.
3.When the butter is hot, add onion, celery, and bell pepper.
4.Stir occasionally, until the vegetables have wilted (this usually takes about five minutes).
5.Add the garlic, thyme, 1 teaspoon of Emeril�s Original Essence and cook, stirring constantly for 2 minutes.
6.Add the crawfish tails, salt, and remaining Emeril�s Original Essence and cook, stirring, until the crawfish have warmed through and released any liquid and the liquid has evaporated (this generally takes about three minutes).
7.Stir in the green onions and set aside to cool.
8.When the crawfish have cooled, stir in the mayonnaise, Creole mustard, and the cheeses until well-combined. (Taste and adjust the seasoning to taste.)
9.Cut the 2 loaves of french bread nearly in half lengthwise.
10.Divide the crawfish filling evenly among the bottom portion of the two loaves of bread.
11.Fold the top portion of bread back over the stuffing like a poboy.
12.Then wrap each loaf tightly in aluminum foil.
13.Place the french bread concoctions on a baking sheet.
14.Bake until the filling is heated through and the cheese is melted (usually about 25 to 30 minutes).
15.Slice the Crawfish Bread into desired size portions and serve hot.

Unrated