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crawfish bread
Posted on 6/7/10 at 6:36 pm
Posted on 6/7/10 at 6:36 pm
I searched for a thread on this and found one that only had one recipe for how to make this. I was just wondering if anyone had a good recipe for how to make this. It's been a few years since I had it and have neverhad to make it myself. I got some leftover tails and was hoping to get a batch of this going. Any help? Thanks.
2
Posted on 6/7/10 at 7:06 pm to HoustonsTiger
I hope this is what youre looking for. This is from a best of the best Louisiana cookbook. I have made it several times. It is awesome.
Crawfish pistolettes
1 onion, chopped Tony Chaceres to taste
1 bell pepper, chopped 1 can cream mushroom
2 ribs celery, chopped 1 stick butter
2 pounds crawfish tails 3 tbs chopped parsley
1 can mushroom pieces drained 30 pistolletes
Saute vegs in butter. Add crawfish, mushrooms, and seasoning. Cook 15 mins. Add mushroom soup and parsley. SImmer 5 mins on low heat. Let Cool. Cut off tip of pistolette. Remove some bread from inside and replace with crawfish mixture. Replace bread tip. Spread melted butter and garlic powder on top of pistollete. Bake at 450 for 8 mins.
Crawfish pistolettes
1 onion, chopped Tony Chaceres to taste
1 bell pepper, chopped 1 can cream mushroom
2 ribs celery, chopped 1 stick butter
2 pounds crawfish tails 3 tbs chopped parsley
1 can mushroom pieces drained 30 pistolletes
Saute vegs in butter. Add crawfish, mushrooms, and seasoning. Cook 15 mins. Add mushroom soup and parsley. SImmer 5 mins on low heat. Let Cool. Cut off tip of pistolette. Remove some bread from inside and replace with crawfish mixture. Replace bread tip. Spread melted butter and garlic powder on top of pistollete. Bake at 450 for 8 mins.
Posted on 6/7/10 at 7:27 pm to HoustonsTiger
This will make the closest thing I've tasted to the Jazz Fest Crawfish Bread. Don't let the use of dry ettouffe mix and refrigerated dough throw you off; this makes some fantastic Crawfish Bread that just so happens to be quick and easy to make:
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 Louisiana 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 Louisiana 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.
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