Crawfish Bread

Total Time: 37 mins Preparation Time: 30 mins Cook Time: 7 mins

Ingredients

• 1/2 cup butter, softened
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 1/4 cup chopped celery
• 1/4 cup dry wine
• 1 cup chicken broth or 1 cup clam juice
• 1/3 cup prepared roux
• 1/8 teaspoon dried thyme
• 1/8 teaspoon sweet basil
• 2 bay leaves
• 2 tablespoons minced garlic
• 2 lbs crawfish tails, with fat
• 1/2 cup ripe tomato, finely diced
• 1 (10 1/2 ounce) can campbell's cream of shrimp soup
• 1/4 cup chopped parsley
• 1/3 cup sliced green onion
• 1/4 teaspoon cajun seasoning
• 1/8 teaspoon fresh ground pepper
• 1 teaspoon salt (if needed)
• 8 ounces shredded colby
• 8 ounces shredded monterey jack cheese
• 1 cup grated parmesan cheese
• 4 loaves french bread, twin shorties

Recipe

• 1 in a large heavy skillet, melt the butter and heat it until it bubbles. then lower the heat and add the chopped onions, bell pepper, and celery.
• 2 sauté the mixture until the veggies turn limp, but do not let them brown (figure that it should take about three minutes).
• 3 next add the wine to the seasoning base and bring it to a boil.
• 4 then, after about a minute, pour in the clam juice (or broth) and add to it the prepared roux, thyme, bay leaves, and garlic.
• 5 at this point, return the mixture to a boil once again but immediately lower the heat and simmer everything together for about five minutes more or until thickened.
• 6 now add the crawfish tails, diced tomatoes, cream of shrimp soup, parsley, green onions, seafood seasoning, and salt (if needed).
• 7 when everything is thoroughly combined, simmer the skillet for about 8 to 10 minutes or until you can pick up the sauce with a fork.
• 8 all that's left to do is to slice the loaves of bread lengthwise and sprinkle each half with a thin but complete layer of cheese.
• 9 then place the bread onto a sheet pan and slide it under a hot broiler or toaster oven until the cheese fully melts.
• 10 finally, take the bread halves out of the oven, generously spoon the crawfish sauce down the center of each loaf, then top them liberally with a sprinkling of parmesan cheese.
• 11 return the crawfish bread to the oven one more time, but only until the sauce begins to bubble.
• 12 then slice the "breads" into appropriate individual portions and serve the pieces piping hot.
• 13 outstanding with a frosty "brewskie" in a tall frosted glass!