Crawfish Stuffed Bread


Recipe courtesy of Louisiana Kitchen and Culture

Makes 6 loaves

  • 1/4 cup salted butter
  • 2 cups onion, finely chopped 
  • 1 cup bell pepper, finely chopped 
  • 2 tablespoons garlic, minced 
  • 1 pound peeled Louisiana crawfish tails with fat
  • 1/3 cup green onion, chopped
  • 2 tablespoons Tabasco sauce
  • 1/2 teaspoon freshly ground black pepper
  • 3 loaves (1 48-ounce package) Bridgeford brand bread dough, defrosted
  • 1 1/2 cups mozzarella or Monterey Jack cheese, shredded 
  • 1 1/2 cups cheddar cheese, shredded 
  • melted butter for brushing
  • 2 loaves frozen French bread dough

Crawfish Stuffed Bread


Click image to enlarge


Melt butter in a large skillet set over medium-high heat. Add onion and cook for 5 minutes until translucent. Reduce heat to medium, add bell pepper and garlic and cook until pepper is tender but garlic is not brown, about 8 minutes. Add crawfish, green onion, hot sauce, and salt and pepper. Mix well. Cook for 5 minutes to marry flavors.
Cover and set aside.

Preheat oven to 350°F. Roll each loaf of bread dough out on a lightly floured surface to a 20 X 5 rectangle. Cut each rectangle in half lengthwise. Divide crawfish mixture evenly onto center of each piece and top equally with each type of cheese. Fold dough over and pinch edges to seal, fully enclosing filing. Place loaves on greased baking sheet, brush with melted butter and cook until golden, 25 to 30 minutes.

Cool for 10 minutes, slice and serve warm.

Note: Loaves may be baked halfway, cooled and frozen. Bring to room temperature, pre-heat oven, unwrap and complete baking to serve.

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