Cajun Crawfish Bread is cheesy, flavorful, and full of veggies. Great as an appetizer or even lunch! Works well with frozen crawfish, too
I found this recipe on Pinterest and instantly knew I wanted to try it!
I buy frozen Louisiana crawfish since I can find that really easily.
I think it's easiest to use frozen/packaged crawfish tails because it can take up to 7 pounds of unpeeled crawfish to make 1 pound of peeled crawfish. That's a little too much work for me.
And crawfish season isn't that long, and this appetizer/bread should be made any time of year!
It is flavorful, cheesy, and delicious.
I used a trio of veggies known as the "holy trinity" which is onions, bell peppers, and celery to help give it even more cajun flair. Then I threw in some garlic and green onions for good measure.
Since I added lots of veggies to the recipe, the mixture was more than in the original recipe.
So I scooped some of the middle of the bread out {save it to make bread crumbs later if desired}.
That way there was more space for holding the crawfish-veggie-cheese mixture.
Y'all this is really good.
If you can't find crawfish, try shrimp.
Honestly, I didn't even need the bread. I could have just eaten the crawfish-veggie-cheese mixture with a spoon. And I did...
Cajun Crawfish Bread
Ingredients
- 1 cup cottage cheese
- 1 cup shredded mozzarella cheese 4 oz, divided
- 2 tablespoon butter
- 1 small onion diced {about ¾ cup}
- 1 medium bell pepper diced {about 1 cup}
- 2 stalks celery diced {about ½ cup}
- 2 green onions diced
- 3 cloves garlic minced
- 1 cup cooked crawfish tails finely chopped {about 6 oz.}
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- 1 loaf French bread 12 to 16-ounce, halved lengthwise
- fresh parsley optional
Instructions
- Preheat oven to 350°F.
- Add the cottage cheese to a mini food processor or blender, and process until smooth. Transfer to a bowl, add 1 cup mozzarella cheese, and set aside.
- Meanwhile, heat butter in a large skillet over medium-high heat. Add onions, bell peppers, and celery. Saute for about 7 minutes until softened.
- Stir in green onions, garlic, crawfish, lemon juice, and salt. Cook for another 2 minutes. Remove from heat, and let cool for about 5-10 minutes.
- Transfer crawfish-vegetable mixture from skillet into bowl with cheese mixture. Stir well to mix completely.
- Scoop some of the bread out of the center of the bread. Spoon the crawfish-cheese mixture onto the bread. Sprinkle with remaining cheese.
- Bake in preheated oven for 15-20 minutes until cheese is bubbly and bread is toasted. Let cool for about 3-5 minutes before slicing. Sprinkle with fresh parsley if desired and serve. Enjoy!
Leave a Reply