- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Crawfish bread
Posted on 4/11/10 at 4:53 pm
Posted on 4/11/10 at 4:53 pm
Had some yesterday at FQF that was great. Had me thinking about trying to make some. Is it difficult to make? anybody got a good recipe?
2
Posted on 4/11/10 at 5:30 pm to oilmanNO
are you talking about Crawfish Cornbread?
Posted on 4/11/10 at 5:41 pm to TNationMom
No, crawfish bread
Posted on 4/11/10 at 6:00 pm to oilmanNO
Google it.
It isn't hard.
Basically just french bread hollowed out and stuffed with crawfish, onions, peppers, celery garlic,spices and cheese.
Just saute everything then add the cheese, then stuff in the bread and cook.
Google for exact recipe. Not hard at all.
It isn't hard.
Basically just french bread hollowed out and stuffed with crawfish, onions, peppers, celery garlic,spices and cheese.
Just saute everything then add the cheese, then stuff in the bread and cook.
Google for exact recipe. Not hard at all.
Posted on 4/11/10 at 6:03 pm to TigerMyth36
I guess having good bread is the key
Posted on 4/11/10 at 10:35 pm to oilmanNO
This how I do it and it's just like the Jazz Fest Crawfish Bread to me. You can't just slap stuff on French bread, it's got to be stuffed inside.
To one of those dry ettouffe mixes, add about one-third to one-half the amount of water called for - you want the gravy to be "clingy" and as thick as possible. Add 1 pound of peeled crawfish tails and cook as directed.
While the mixture cools, unroll 2 tubes of refrigerated Italian bread or pizza dough into rectangles on separate cookie sheets. Spread one-fourth the cooled crawfish mixture on the middle third of the first rectangle and top with some Swiss cheese and fold one flap over that. Top that with another fourth of the mixture, more cheese and fold over the remaining flap. Seal the open seams. Poke some vent holes to let steam escape.
Repeat for the second piece of dough. Cook according to dough directions until golden brown.
Easier than it sounds and very tasty.
To one of those dry ettouffe mixes, add about one-third to one-half the amount of water called for - you want the gravy to be "clingy" and as thick as possible. Add 1 pound of peeled crawfish tails and cook as directed.
While the mixture cools, unroll 2 tubes of refrigerated Italian bread or pizza dough into rectangles on separate cookie sheets. Spread one-fourth the cooled crawfish mixture on the middle third of the first rectangle and top with some Swiss cheese and fold one flap over that. Top that with another fourth of the mixture, more cheese and fold over the remaining flap. Seal the open seams. Poke some vent holes to let steam escape.
Repeat for the second piece of dough. Cook according to dough directions until golden brown.
Easier than it sounds and very tasty.
This post was edited on 4/11/10 at 11:36 pm
Posted on 4/11/10 at 10:53 pm to Stadium Rat
I have a recipe that is pretty bad arse. Its in a book I have. Ill type if up tomorrow if I get a chance.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News