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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Crawfish Bread Recipe

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This recipe for Crawfish Bread is from Roper Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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 350º until brown.

 

 

 

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