To many people Jazz Fest means great music, but it also means annual treats like Crawfish Monica and Crawfish bread!
2 years ago I shared a version of Crawfish bread that is easy to make. THEN Louisiana Cooking magazine shared THIS recipe in their last edition, and I am so so so sold on this version! You have to try it this way!
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| Louisiana Cookin magazine cover |
Easy Stuffed Crawfish bread
Makes 6 loaves
(trust me, you're gonna need them all- 3 to eat right now and 3 to freeze for tomorrow!)
Ingredients:
1. Melt butter in a large skillet set over medium-high heat. Add onion and cook for 5 minutes until translucent.
2. Reduce heat to medium, add bell pepper and garlic and cook until pepper is tender but garlic is not brown, about 8 minutes.
3. Add crawfish, green onion, hot sauce, and salt and pepper. Mix well. Cook for 5 minutes to marry flavors.
4. Cover and set aside.
5. Preheat oven to 350°F.
6. Roll each loaf of bread dough out on a lightly floured surface to a 20 X 5 rectangle. Cut each rectangle in half lengthwise.
7. Spoon about 1/2 cup of crawfish mixture into center of each piece and top with 1/4 cup of each type of cheese.
8. Fold dough over and pinch edges to seal, fully enclosing filing.
9. Repeat with remaining dough and crawfish mixture.
10. Place loaves on greased baking sheet, brush with melted butter and cook until golden, 25 to 30 minutes.
(Note: Loaves may be baked halfway, cooled and frozen. Bring to room temperature, pre-heat oven, unwrap and complete baking to serve.)
And now to Crawfish Monica- this recipe comes to you via the Times Picayune newspaper, and is pretty close to the real thing, which is copyrighted and not published! The dish is SO SO SO simple, yet so rich and yummy, your family will want you to make it all the time!
aka Crawfish Monica
Makes 6 servings
Ingredients:
1 pint half and half
1 cup whipping cream
6 green onions, chopped
1 stick butter
1 pound peeled Louisiana crawfish tails with fat (or you can use shrimp)
salt and pepepr to taste
pinch of thyme
2 garlic gloves, crushed
Tony Chachere's or Cajun spice to taste
1 lb cooked rotinii or fettucini, cooked
1 3/4 cp fresjly grated parmssan cheese
Directions:
1. Combine half-and-half and cream in a saucepan and reduce slightly, about 10 minutes.
2. Saute onions in butter. Add crawfish, seasonings and cream and reduce a little more until creamy.
3. Pour over cooked, hot pasta. Add cheese and toss.
4. Cover and set aside.
5. Preheat oven to 350°F.
6. Roll each loaf of bread dough out on a lightly floured surface to a 20 X 5 rectangle. Cut each rectangle in half lengthwise.
7. Spoon about 1/2 cup of crawfish mixture into center of each piece and top with 1/4 cup of each type of cheese.
8. Fold dough over and pinch edges to seal, fully enclosing filing.
9. Repeat with remaining dough and crawfish mixture.
10. Place loaves on greased baking sheet, brush with melted butter and cook until golden, 25 to 30 minutes.
(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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| courtesy of Fox News |
And now to Crawfish Monica- this recipe comes to you via the Times Picayune newspaper, and is pretty close to the real thing, which is copyrighted and not published! The dish is SO SO SO simple, yet so rich and yummy, your family will want you to make it all the time!
aka Crawfish Monica
Makes 6 servings
Ingredients:
Directions:
1. Combine half-and-half and cream in a saucepan and reduce slightly, about 10 minutes.
2. Saute onions in butter. Add crawfish, seasonings and cream and reduce a little more until creamy.
3. Pour over cooked, hot pasta. Add cheese and toss.
My son is trying to get his own recipe index together before he moves to his own place. This is just the kind of recipe he would love!!! Thanks so much! I have printed this one out for him to try.
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