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Started By
Message
How to Make Easy Crawfish Bread (w/ Pics)
Posted on 1/3/13 at 11:27 am
Posted on 1/3/13 at 11:27 am
I made some Crawfish Bread a couple of nights ago and thought I'd share. It's very easy.
Ingredients
I only used half the cheese.
Simmer the contents of the ettouffe mix in a little water to develop the flavor. Don't use as much water as the package calls for because you want the sauce to coat the crawfish, but not be runny.
After this has simmered a while and thickened, add the crawfish tails and cook about 5 minutes. Take off heat and allow to cool.
Open the bread and unroll it into a flat rectangle. Place cheese slices on the bottom third of the dough and on the middle third.
Forgot to take a picture of this step, but spoon 1/4 the crawfish mixture on the middle third and fold the bottom third over it. top that with another 1/4 the crawfish, and fold the top down over to seal. Repeat with other loaf.
Cook at 350-375 until done.
Cut, cool serve and enjoy.
I actually think I like it better with Swiss cheese, but this was still a hit!
Ingredients
I only used half the cheese.
Simmer the contents of the ettouffe mix in a little water to develop the flavor. Don't use as much water as the package calls for because you want the sauce to coat the crawfish, but not be runny.
After this has simmered a while and thickened, add the crawfish tails and cook about 5 minutes. Take off heat and allow to cool.
Open the bread and unroll it into a flat rectangle. Place cheese slices on the bottom third of the dough and on the middle third.
Forgot to take a picture of this step, but spoon 1/4 the crawfish mixture on the middle third and fold the bottom third over it. top that with another 1/4 the crawfish, and fold the top down over to seal. Repeat with other loaf.
Cook at 350-375 until done.
Cut, cool serve and enjoy.
I actually think I like it better with Swiss cheese, but this was still a hit!
11
Posted on 1/3/13 at 11:31 am to Stadium Rat
Bookmarked. Thank you sir. 
Posted on 1/3/13 at 11:32 am to Stadium Rat
Love the idea. will try
Posted on 1/3/13 at 11:34 am to Stadium Rat
Pilsbury bread and creole seasoning. Two things you'd never see in my kitchen. Would not eat
Posted on 1/3/13 at 11:36 am to Tiger Ryno
Posting to bookmark later. Thanks!
Wish we could bookmark on mobile version.
Wish we could bookmark on mobile version.
Posted on 1/3/13 at 11:36 am to KosmoCramer
quote:
Pilsbury bread and creole seasoning. Two things you'd never see in my kitchen. Would not eat
OK, make your own bread if you want, but by using an ettouffe mix, it allows you to get it very thick. You really want the sauce to be so thick, it's almost dry.
Posted on 1/3/13 at 11:37 am to KosmoCramer
quote:
Pilsbury bread
I've never seen this in the store. I'm gonna have to keep my eyes peeled.
Posted on 1/3/13 at 11:39 am to BRgetthenet
quote:
I've never seen this in the store. I'm gonna have to keep my eyes peeled.
I tried that exact product recently (just by itself, not in a recipe or anything).
It's not that bad, but it still has a slight canned biscuit taste to it.
Posted on 1/3/13 at 11:41 am to Y.A. Tittle
What kind of bread do they use at Jazz Fest?
That's what I want to replicate.
That's what I want to replicate.
Posted on 1/3/13 at 11:44 am to Stadium Rat
That looks good Rat. Think I may do this for Superbowl party.
Posted on 1/3/13 at 11:45 am to Stadium Rat
looks legit. will have to try it sometime
Posted on 1/3/13 at 11:46 am to BRgetthenet
All it needs is some freshly grated cheddar mixed with the monterrey. There's a recipe on Emeril's website that is the actual recipe. Once it says anything about making my own dough I'm out. 
Posted on 1/3/13 at 11:46 am to pochejp
looks good
Posted on 1/3/13 at 11:46 am to Stadium Rat
I was making an R2R joke, I apologize.
It looks good, but I do agree the Pillsbury products.have a slight off taste to them. But its much, much more convenient and easier to deal with than making bread from scratch.
It looks good, but I do agree the Pillsbury products.have a slight off taste to them. But its much, much more convenient and easier to deal with than making bread from scratch.
Posted on 1/3/13 at 11:48 am to LSUdm21
quote:
Once it says anything about making my own dough I'm out.
Same here. No time for that!
Posted on 1/3/13 at 11:49 am to KosmoCramer
Here's the actual recipe for anyone interested:
Ingredients
2 tablespoons, plus 1 teaspoon vegetable oil
1 envelope (1/4-ounce) dry yeast
2 tablespoons sugar
2 cups warm water (about 110 degrees F)
6 cups unbleached all-purpose flour
3/4 cup yellow cornmeal
2 teaspoons salt
1 tablespoon butter
1/2 cup minced onions
1 tablespoon finely chopped red bell peppers
1 tablespoon finely chopped yellow bell peppers
1 pound crawfish tails
1/4 pound grated cheddar cheese
1/4 pound white grated cheddar cheese
Vegetable Oil for frying
Salt and pepper to taste
Creole Seasoning
Directions
In the bowl of an electric mixer, place two tablespoons of the vegetable oil, yeast and sugar. The mixer should be fitted with a dough hook. Then add the water. With the mixer on low speed, beat the mixture for about 4 minutes to dissolve the yeast. *Note, if the yeast mixture doesn't begin to foam after a few minutes, it means it's not active and will have to be replaced.
In a large mixing bowl, combine the flour, 1/2 cup plus the 2 tablespoons of the cornmeal, and the salt. Then add this mixture to the yeast mixture. On low speed begin to mix the dough. Increase the speed as the dough begins to pull away from the sides of the bowl and form a ball.
Remove dough from bowl and lightly coat the entire surface with the remaining teaspoon of vegetable oil. Place dough in clean bowl (preferably glass). Cover the bowl with plastic wrap. Then set in a warm, dry place and let rise until doubled in size, about 2 hours.
Meanwhile, in a saute pan melt the butter. Add onions and peppers. Season with salt, pepper and creole seasoning. saute for 2 minutes. Season crawfish with salt, pepper, and creole seasoning and then add crawfish to the saute pan. Saute for 2 minutes and then remove from pan, set aside to cool to room temperature.
When the dough has doubled in size, remove from bowl and turn onto a lightly floured surface. Using your hands gently roll dough and form a narrow loaf about 24 inches long. Now cut dough into 18 equal pieces. With a rolling pin, roll each on a lightly floured surface to form thin round disks, about 1/8-inch thick.
In a bowl combine the cooled crawfish mixture with both cheddar cheeses. Mix well.
Spread about 2 tablespoons of the filling over half of the dough round. Fold the other half of the dough over the filling, forming a half-moon shape, and then pinch the edges tightly to seal completely.
Now sprinkle two parchment lined baking sheets with remaining cornmeal. Place the completed breads on the baking sheet about 1-inch apart. Cover the breads with plastic wrap and let rise in a warm, dry place until doubled in size, about 30 minutes.
In a one gallon sauce pot, heat enough vegetable oil to freely deep fry 2 or 3 half moons at a time (several inches deep). When the oil reaches 350 degrees F carefully add the stuffed breads. Fry for about 3 minutes, turning them with a metal spoon for even frying. Remove from the oil and drain on a paper-towel lined plate. Season while hot with creole seasoning.
Ingredients
2 tablespoons, plus 1 teaspoon vegetable oil
1 envelope (1/4-ounce) dry yeast
2 tablespoons sugar
2 cups warm water (about 110 degrees F)
6 cups unbleached all-purpose flour
3/4 cup yellow cornmeal
2 teaspoons salt
1 tablespoon butter
1/2 cup minced onions
1 tablespoon finely chopped red bell peppers
1 tablespoon finely chopped yellow bell peppers
1 pound crawfish tails
1/4 pound grated cheddar cheese
1/4 pound white grated cheddar cheese
Vegetable Oil for frying
Salt and pepper to taste
Creole Seasoning
Directions
In the bowl of an electric mixer, place two tablespoons of the vegetable oil, yeast and sugar. The mixer should be fitted with a dough hook. Then add the water. With the mixer on low speed, beat the mixture for about 4 minutes to dissolve the yeast. *Note, if the yeast mixture doesn't begin to foam after a few minutes, it means it's not active and will have to be replaced.
In a large mixing bowl, combine the flour, 1/2 cup plus the 2 tablespoons of the cornmeal, and the salt. Then add this mixture to the yeast mixture. On low speed begin to mix the dough. Increase the speed as the dough begins to pull away from the sides of the bowl and form a ball.
Remove dough from bowl and lightly coat the entire surface with the remaining teaspoon of vegetable oil. Place dough in clean bowl (preferably glass). Cover the bowl with plastic wrap. Then set in a warm, dry place and let rise until doubled in size, about 2 hours.
Meanwhile, in a saute pan melt the butter. Add onions and peppers. Season with salt, pepper and creole seasoning. saute for 2 minutes. Season crawfish with salt, pepper, and creole seasoning and then add crawfish to the saute pan. Saute for 2 minutes and then remove from pan, set aside to cool to room temperature.
When the dough has doubled in size, remove from bowl and turn onto a lightly floured surface. Using your hands gently roll dough and form a narrow loaf about 24 inches long. Now cut dough into 18 equal pieces. With a rolling pin, roll each on a lightly floured surface to form thin round disks, about 1/8-inch thick.
In a bowl combine the cooled crawfish mixture with both cheddar cheeses. Mix well.
Spread about 2 tablespoons of the filling over half of the dough round. Fold the other half of the dough over the filling, forming a half-moon shape, and then pinch the edges tightly to seal completely.
Now sprinkle two parchment lined baking sheets with remaining cornmeal. Place the completed breads on the baking sheet about 1-inch apart. Cover the breads with plastic wrap and let rise in a warm, dry place until doubled in size, about 30 minutes.
In a one gallon sauce pot, heat enough vegetable oil to freely deep fry 2 or 3 half moons at a time (several inches deep). When the oil reaches 350 degrees F carefully add the stuffed breads. Fry for about 3 minutes, turning them with a metal spoon for even frying. Remove from the oil and drain on a paper-towel lined plate. Season while hot with creole seasoning.
Posted on 1/3/13 at 11:53 am to KosmoCramer
I actually like the flaky biscuit dough and I use the unperforated croissant dough for some things. It's good. There are some frozen bread dough products and those might be what's used at Jazz Fest.
Posted on 1/3/13 at 11:56 am to Gris Gris
quote:
There are some frozen bread dough products and those might be what's used at Jazz Fest.
Yeah, I don't think the Jazz Fest people are making all their own dough. To me this is closer to the Jazz Fest Crawfish Bread than some that use French Bread, especially when made with Swiss Cheese.
Posted on 1/3/13 at 11:58 am to BRgetthenet
quote:
What kind of bread do they use at Jazz Fest?
do they use the etouffe mix?
honestly i dont taste any hint of etouffe in theirs
Posted on 1/3/13 at 12:00 pm to Stadium Rat
quote:
Yeah, I don't think the Jazz Fest people are making all their own dough. To me this is closer to the Jazz Fest Crawfish Bread than some that use French Bread, especially when made with Swiss Cheese.
I don't know. This doesn't really look like any kind of french bread.
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