"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Crawfish Bread Recipe

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This recipe for Crawfish Bread, by , is from Roper Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeff Bourgeois
Added: Tuesday, September 18, 2007


1 lb crawfish tails w/fat
1 can French bread loaf (in dairy dept.)
1 stick margarine
1 c shredded mozzarella
1/2 c chopped onion
1/2 c chopped bell pepper
1/2 c chopped celery
1/4 c chopped green onion
1 tbsp minced garlic
1/4 tsp red pepper
Tony Chachere's parsley-paprika to taste
Parmesan cheese
Italian bread crumbs

Saute onion, bell pepper, celery and garlic in margarine until tender. Add crawfish, Tony's red pepper, paprika and parsley. Cook over medium heat for ten minutes. Mixture will be juicy. Coursely chop mixture in food processor. Mix in Italian bread crumbs until mixture becomes sticky. Roll French bread out until it is a rectangle of dough. Spoon crawfish mixture down the middle of dough. Sprinkle with shredded cheese and Parmesan cheese. Roll up loaf tucking ends under. Make four slits on top of loaf. Brush with butter and sprinkle with paprika, parsley and Parmesan cheese. Bake at 350 until brown.




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