Bayou Bliss Cajun Crawfish Bread

As Louisiana's swamps and fields come alive with the bustling activity of mudbugs, anticipation builds for the culinary treasures awaiting our taste buds. With the arrival of a new season comes the promise of fresh crawfish bisques and étouffées, marking the return of crawfish delicacies to local eateries and the aromatic sizzle of backyard boils.

After a hearty Louisiana crawfish boil, it's not uncommon to find leftover crawfish tails awaiting their culinary destiny. Some enthusiasts even ensure an ample supply by securing an extra sack of these crimson crustaceans for their guests. Thus, the fridge becomes a temporary sanctuary for these delectable tails, patiently awaiting their next transformation.

While I relish the comforts of a hearty crawfish soup or a sumptuous crawfish, corn, and potato omelet, there's something uniquely captivating about Cajun crawfish bread. Immortalized by Panorama Foods at the iconic New Orleans Jazz & Heritage Festival, this culinary gem knows no bounds—it's a dish for any occasion, crafted by anyone. With ingredients as harmonious as garlic, butter, bread, cheese, Cajun seasoning, and Louisiana crawfish tails, it's no wonder this dish holds a special place in my heart. In fact, I could easily subsist on its savory embrace alone!

Ingredients

2 tablespoons unsalted butter

½ cup finely chopped onion

½ cup finely chopped celery

½ cup finely chopped green bell pepper

1 ½ tablespoons minced garlic

1 pound cooked Louisiana crawfish tails (with any fat)

1 teaspoon Worcestershire sauce

½ teaspoon Tiger Sauce® or other hot sauce

½ teaspoon salt

¼ teaspoon cayenne pepper

¼ cup chopped green onions

½ cup Blue Plate® Mayonnaise

1 teaspoon Creole mustard (or other whole-grain spicy mustard)

8 ounces grated provolone or mozzarella cheese

2 (15-inch) loaves of poboy bread (soft French bread)

Directions

1. MELT butter over medium heat in large skillet; when hot, add onion, celery, and bell pepper.
2. COOK, stirring occasionally, until vegetables have wilted, about 5 minutes. Add garlic; cook and stir for 2 minutes.
3. ADD crawfish tails, Worcestershire, Tiger Sauce®and salt; cook and stir until crawfish have warmed through and released any liquid and the liquid has evaporated, about 3 minutes. Stir in green onions, then set crawfish mixture aside to cool.
4. PREHEAT oven to 350°F.
5. STIR mayonnaise, Creole mustard and cheese into cooled crawfish mixture until well combined. Taste and adjust seasoning if necessary.
6. CUT both loaves of bread nearly in half lengthwise and divide crawfish mixture evenly on bottom portion of each loaf.