ready in: 30-60 minutes
recipe id: 269
cook method: oven, stovetop
1 stick butter
1/3 cup flour
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/4 cup chopped celery
1/4 cup dry white wine
1 cup crawfish or shrimp stock or water
1 pinch dried thyme
1 bay leaf
1 tablespoon chopped garlic
1 1/2 cup crawfish tails, with fat if possible
1/2 cup tomatoes, diced
3 sprigs chopped flat-leaf parsley
1/3 cup sliced green onions
1/2 teaspoon salt-free Creole seasoning
1/4 teaspoon salt
8 ounces shredded Cheddar or Monterey jack cheese
2 tablespoons grated Parmesan cheese
1 loaf po' boy bread
3 loaves brown-and-serve French bread
In a large heavy skillet, melt the butter and heat it to a bubble. Add flour gradually and stir constantly over medium-high heat to make a roux. Cook until light brown, about five minutes.
Lower heat and add green onions, bell pepper, and celery. Saute until limp, but not browned, about three minutes. Keep stirring to avoid burning the roux.
Add wine and bring it to a boil. After a minute, add stock, thyme, bay leaf, and garlic, then return to a boil. Simmer about five minutes more, or until thickened.
Add crawfish tails, tomatoes, parsley, green onions, Creole seasoning, and salt. Simmer for about eight to ten minutes, until sauce can be picked up with a fork. Adjust seasonings with salt and pepper.
Sprinkle a thin but complete layer of cheese over bread. Put the bread into a hot broiler or toaster oven until the cheese melts.
Take the bread out and spoon the crawfish sauce down the center of the bread, and top with a sprinkling of Parmesan cheese. Return to the oven until the sauce begins to bubble. Slice into serving portions and serve hot.
nutritionNutritional data has not been calculated yet.
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