New Orleans Crawfish Bread
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- Cook Time:
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- Yield: 6-12 pieces
For most of us, Mardi Gras is a time to eat fried seafood and few do it as well as Landry’s Seafood House in the French Quarter, right across from Jackson Square in Jax Brewery. Still, whenever we’re there, we can’t NOT order the New Orleans Crawfish Bread appetizer, a dish actually mostly associated with Jazz Fest in New Orleans. You can use frozen crawfish this time of year if you can’t get fresh. Your friends and family will love it.
1lb Unsalted Butter
1/3 cup minced Garlic
1 1/2 qts diced Roma Tomatoes
8lbs Crawfish Tails
1/2 cup Prudhomme Blackening Seasoning
1 qt Mayonnaise
1 1/2 qts shredded Mozzarella Cheese
2 cups shredded Parmesan Cheese
1 1/2 cups chopped Parsley
Melt butter in a tilt skillet over medium heat.
Add garlic and Roma tomatoes, and saute until the tomatoes have softened and the garlic is fragmented (approx 4-6 minutes).
Add crawfish tails and blackening spice. Saute for an additional 4 minutes.
Remove from heat, transfer to a shallow hotel pan, and cool in the refrigerator.
Once the crawfish mixture is thoroughly cooled, transfer to a stainless mixing bowl.
Add mayonnaise, both cheese, and parsley.
Using a rubber spatula, fold the mixture until all ingredients are evenly distributed.
Place the french bread on a cutting board, and slice horizontally into two equal halves.
Place 3oz of the crawfish mixture over the cut surface of each bread half.
Using a rubber spatula, spread the mixture down the entire length of the bread.
Place the crawfish bread on a metal baking tray and bake in a 400-degree oven until golden and the cheese has melted (approx. 6 to 7 minutes).
Transfer to a clean cutting board. Slice each piece of crawfish bread into three equal pieces.