The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Crawfish Bread
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- #269
This crawfish bread recipe is southern comfort food. Enjoy tender crawfish tails simmered in a savory sauce, spread over warm, cheese-covered bread, and broiled to perfection.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1/2 cup butter
1/3 cup all-purpose flour
1/2 cup finely chopped onion
1/2 cup finely chopped bell pepper
1/4 cup finely chopped celery
1/4 cup dry white wine
1 cup crawfish or seafood stock or water
1 pinch dried thyme
1 bay leaf
1 tablespoon minced garlic
1 1/2 cup crawfish tails, with fat if possible
1/2 cup diced tomatoes, fresh or canned
3 sprigs chopped fresh flat-leaf parsley
1/3 cup sliced green onions
1/2 teaspoon salt-free Creole seasoning
1/4 teaspoon salt
8 ounces freshly shredded Cheddar or Monterey jack cheese
2 tablespoons freshly grated Parmesan cheese
1 loaf po' boy bread or multiple baguettes
directions
Preheat the oven broiler.
Melt the butter in a large, heavy skillet over medium heat. When melted, stir in the flour and cook, stirring constantly, until the roux is smooth and bubbly and light brown, about 5 minutes.
Reduce the heat to medium low. Add the green onions, bell pepper, and celery. Cook, stirring constantly, for 3 minutes or until the vegetables are soft.
Add the wine and bring the sauce to a boil. Let boil for 1 minute then add the stock, thyme, bay leaf, and garlic. Return the sauce to a boil for 5 minutes or until thickened.
Add the crawfish tails, tomato, parsley, green onions, Creole seasoning, and salt to the sauce. Let simmer on medium low for 8-10 minutes or until the sauce is thick enough to be scooped up with a fork.
Sprinkle the bread with a thin layer of the cheese (Cheddar or Monterey Jack). Place the bread on a baking sheet and place under the broiler until the cheese melts.
Remove the bread from the oven and spoon the crawfish sauce evenly down the center of the bread. Top with the Parmesan.
Place the crawfish bread back in the oven and cook until the sauce begins to bubble.
Remove the bread from the oven and let cool for 2 minutes then slice into serving pieces. Serve while warm.
recipe tips
Cook the roux slowly and stir constantly to prevent burning. It should be light brown, no darker.
If you burn or mess up the roux, do not add the vegetables. Start over and try again (we've all messed up a roux or two!).
Chop the vegetables finely for even distribution in the sauce.
Taste and adjust the seasoning of the sauce before adding the crawfish.
Be careful not to overcook the crawfish, as they can become rubbery.
Broil the bread with cheese until just melted to avoid burning.
Top the bread generously with the crawfish mixture.
Use freshly shredded cheese (not pre-shredded cheese) for better melting. Pre-shredded cheese contains starch that can make it grainy or stringy when melted.
Serve the crawfish bread immediately after broiling.
Enjoy this dish as a hearty appetizer or a main course with a side salad.
common recipe questions
Can I use frozen crawfish tails?
Yes, you can use frozen crawfish tails. Thaw them and drain them well before using.
What can I substitute for dry white wine?
You can use vermouth. Or, you can use chicken or vegetable broth as a non-alcoholic substitute.
Is it necessary to use a roux?
The roux thickens the sauce and adds flavor. It's a key component of this dish.
Can I use a different type of bread?
Yes, you can use French bread, ciabatta, or any crusty loaf that holds up well to the topping.
What can I substitute for Creole seasoning?
You can use Cajun seasoning or a blend of paprika, garlic powder, onion powder, dried oregano, and cayenne pepper.
How do I know when the sauce is thick enough?
The sauce should coat the back of a spoon and not run off easily.
Can I make this dish ahead of time?
You can prepare the crawfish mixture ahead of time and refrigerate it. Assemble and broil the bread just before serving.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Can I add other seafood to this dish?
Yes, you can add shrimp or crabmeat for a different twist.
Is it possible to make this dish less spicy?
Reduce or omit the Creole seasoning to adjust the spice level.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 15, 2023
O. M. G... This is amazing!!! It's so hard to describe. Like, a saucy po' boy? A crawfish garlic bread? I was looking for a recipe to use crawfish tails and I am SO DAMN GLAD I picked this one. The kudos I got were over the top so I'm giving back by reviewing this damn amazing recipe. It has a long ingredient list that at first glance made me nervous as I'm only a so-so cook but it's so easy and basically fool proof. We also decided that the crawfish sauce would go great on steak or fish too!!!!!!