CAJUN CRAWFISH BREAD
I’m just going to say this first...THIS WAS FUN! I’m a Midwest girl, I don’t make a lot of Cajun food, but I think being adventurous in the kitchen in the best part of cooking in general! I gave it my best! It’s a great recipe! I would definitely make it again. Thanks to Keith in Louisiana for inspiring me! Make sure you read the notes at the bottom of the recipe as well because I made this recipe two different ways! We liked both methods!
CAJUN CRAWFISH BREAD
1 - 12 ounce loaf French bread, sliced in half, lengthwise
1/2 cup mayonnaise
2 Tablespoons salted butter
3/4 cup chopped sweet onion
3 cloves of fresh garlic, minced
1 pound cooked crawfish tails, rough chopped
3/4 cup chopped green onion
2 Tablespoons chopped fresh parsley
1-1 1/2 teaspoons Cajun seasoning
1 - 8 oz brick of softened cream cheese
1/2 cup grated Parmesan Cheese
3/4 cup shredded Pepper Jack Cheese
1/2 teaspoon sweet paprika
LETS MAKE IT-
Preheat oven to 375. Line a rimmed baking sheet with parchment paper. Set aside.
In a skillet over medium heat, melt the butter and add the sweet onion and garlic. Sauté for 5 minutes. Add the crawfish, green onions, and parsley . Stir and sauté for several minutes. Add Cajun seasoning and cream cheese, stir to melt and remove from heat. Add the Parmesan cheese and pepper jack cheese, stir to combine. Divide the mayonnaise between the two pieces of French bread. Spread evenly. Divide the crawfish mixture between the two piece of bread. Sprinkle with the paprika. Bake for 15 minutes, and then broil on high for 2 minutes. Remove from oven, let cool for 3 minutes, then slice into pieces and serve. Enjoy!
OPTIONAL COOKING METHOD: Mix in the Mayo with the cream cheese. Leave out the cheeses and add them to the top of the bread before baking. We liked both methods! ????????
Crawfish & Rice Casserole
Crawfish & Rice Casserole
My friend’s sweet daughter inspired me to come up with some “home cooking” recently. It turns out that this dish was so well liked, I was asked to please write down the recipe. There are as many versions of crawfish casseroles as there are of gumbos, but this is what I put together this time. I thought you folks may have a reason to try this over the next few days, so I’m sharing. I must admit, it was really good. And I am indeed my own worst critic ????
Ingredients:
Cajun trinity: bell pepper, onions, celery (I used a 24 oz bag of frozen seasoning blend this time)
Oil to sauté trinity
Pam, butter, or oil to grease a 9x13 inch baking pan
12 to 16 oz of Louisiana crawfish tails (or you can substitute shrimp)
1 (10 3/4 ounce) can French onion soup
1 (10 3/4 ounce) can cream of shrimp soup (substitute: cream of chicken or cream of mushroom if shrimp unavailable)
1 (10 ounce) can Rotel tomatoes & chilies
1 1/2 cups uncooked rice
1/3 to 1/2 cup butter, melted
1 TBS Cajun seasoning (any brand)
salt and pepper to taste
1/2 cup grated monterey jack cheese
1 cup grated cheddar cheese
Directions:
First, using a bit of oil in a heavy skillet, sauté your trinity (seasoning blend) until all the water has boiled off and it sizzles gently while stirring. Get these vegetables cooked until tender and the onions become somewhat translucent.
Now, mix the sautéed trinity and all the rest of the ingredients (except for the cheeses) together thoroughly in the greased 9 x 13 inch pan and spread it all out evenly. Cover the pan tightly with aluminum foil and place in a preheated, 350 degree oven for 45 minutes.
After 45 minutes, remove from oven, sprinkle the cheeses evenly across the top of the other ingredients, cover again tightly with the foil, and bake for another 15 minutes in the 350 degree oven.
Time to eat ????
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