6 to 8 servings
YouTube instructional video is at the bottom.
What you’ll need
Bread Flour or All-purpose flour
Instant yeast
Warm Water
Sugar
Vegetable Shortening
Salted Butter
One Pound of Louisiana Crawfish tails
8oz of Shredded Mozzarella Cheese
8oz of Shredded Pepper Jack Cheese
Seasonings
One Yellow Onion
Celery
Garlic
Fresh Thyme
Salt
Zatarain’s Creole Seasoning
Paul Prudhomme’s Seafood magic
Paprika
Optional
Cayenne Pepper
Tools you’ll need
Aluminum foil
Rolling pin
13×9 inch baking pan
Preparing your seasonings
Step 1-Chop 1/2 of a yellow onion, 2 ribs celery, 2 cloves garlic, a bunch of green onions (Chop green onion ends separately) and 1 teaspoon thyme.
Making your bread
Step 2-Add 3 1/2 Cups Bread Flour, 2 tablespoons instant yeast, 2 tablespoons sugar and 2 teaspoons salt. Stir all ingredients together.
Step 3- Add 1 1/2 Cup + 2 tablespoons warm water and 1 tablespoon of vegetable shortening. Mix all ingredients until mixture forms a dough. Once done dough should not stick to your hands. If it does the next step will eliminate that.
Step 4-Add flour on to surface of your table. Add dough on top of table and knead 15 times. Once done shape dough into small rectangle and let rest for 10 minutes.
Step 5- Roll dough into a 14 inch long by 10-inch-wide rectangle. Dough should have a 1/2-inch thickness once rolled out. Place your baking pan on top of dough to see if it will fit. Dough should be wider than your actual baking pan by 1 to 2 inches.
Step 6- Cut edges off of dough. Should have a 13×9 inch rectangle once you remove the edges.
Step 7- Place dough into baking pan. Spread dough inside your pan as evenly as possible. Cover with cloth and let set in warm spot for 1 hour and 15 minutes.
***Preheat oven to 400 degrees***
Step 8- Place bread into a preheated 400-degree oven. Let bake for bottom rack for 10 minutes and 5 minutes on the top rack. 15 minutes total baking time.
Step 9- Brush salted butter on top of bread and let cool.
Making the Crawfish filling
***Preheat fire to medium high heat***
Step 10-Add 6 tablespoons salted butter into a large saucepan. Let butter melt.
Step 11- Add 1/2 Cup Chopped Yellow onion, 1/2 Cup Chopped Celery, 1/2 Cup chopped green onion ends,2 teaspoons chopped garlic and 1/8 cup chopped green onion. Stir all ingredients together. Let sauté for 10 minutes.
Step 12-Add 1 pound of crawfish tails and stir.
Step 13- Add 2 teaspoons Zatarain’s creole seasoning, 1 teaspoon Paul Prudhomme’s seafood magic, 1 teaspoon paprika, Optional 1 teaspoon Cayenne pepper and 1 teaspoon thyme. Stir all ingredients together. Let sauté for 30 seconds. After 30 seconds turn your fire off and set aside.
Assembling your crawfish bread
***Preheat oven to 350 degrees***
Step 14- Cut bread into 2 layers using a serrated edge knife.
Step 15- Remove top layer off of bread and set aside. Add Crawfish filling on top of the bottom layer of bread. Careful not to add the crawfish filling on to edges of bread.
Step 16- Generously sprinkle pepper jack cheese on top of the crawfish filling.
Step 17- Generously sprinkle mozzarella cheese on top of the crawfish filling. Place top layer of bread on top of cheese and slightly press down firmly on to bread.
Step 18- Wrap entire bread with aluminum foil and place into baking dish.
Step 19- Place into a preheated 350-degree oven for 30 minutes.
Step 20- Remove crawfish bread out of oven. Remove aluminum foil. Serve hot and enjoy!
Store your crawfish bread by wrapping it with plastic wrap and it can be held in the fridge for about a week. You can also freeze your crawfish bread for up to 2 months if you like.
YouTube instructional video
