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re: How to Make Easy Crawfish Bread (w/ Pics)
Posted on 1/3/13 at 12:00 pm to Stadium Rat
Posted on 1/3/13 at 12:00 pm to Stadium Rat
I do something very similar just with store bought French bread and add a lil liquid crab boil too.
Posted on 1/3/13 at 12:02 pm to LSUdm21
Not saying Jazz Fest uses French Bread, but plenty of imitators do.
Posted on 1/3/13 at 12:27 pm to KosmoCramer
quote:I caught the reference to R2R.
Pilsbury bread and creole seasoning. Two things you'd never see in my kitchen. Would not eat
Looks good to me.
This post was edited on 1/3/13 at 12:39 pm
Posted on 1/3/13 at 12:57 pm to Stadium Rat
Here is my Crawfish Bread recipe
• 1 lb crawfish tail meat
• 2 loaves French Bread
• 1 medium onion chopped
• ½ bell pepper chopped
• 1 stalk celery chopped
• 2 cloves garlic chopped
• 1 cup mayonnaise
• 2 cups shredded cheese (any type)
• 1 Tbsp of Worcestershire Sauce
• 1 tsp of hot sauce
• ¾ stick of butter
• Creole seasoning
Melt butter in pan. Add onions, peppers & celery and sauté until translucent (approx 5 min). Add garlic & crawfish tails and let simmer for another 5 min. Pour crawfish mixture in mixing bowl and let cool to room temp (30min-1hr). Add cheese and mix well, then add mayo and mix. (If it looks to dry and more mayo & if it is too soup you can add a little more cheese). Place the bowl with you crawfish mix in the fridge for an hour or until is stiffens up. (you can also place in the freezer to speed up this process). Cut the top of your french bread loaf and hallow out the inside. Spoon in your filling and place the top back on. Cut into slices and then wrap in foil. Place in an oven preheated to 400° for approx. 15 mins.
By the way, I am very familiar with John Ed's Crawfish Bread (JazzFest) and I really don't see the big deal. It isn't very good. I like a lot of what he cooks this is not one of the things though.
• 1 lb crawfish tail meat
• 2 loaves French Bread
• 1 medium onion chopped
• ½ bell pepper chopped
• 1 stalk celery chopped
• 2 cloves garlic chopped
• 1 cup mayonnaise
• 2 cups shredded cheese (any type)
• 1 Tbsp of Worcestershire Sauce
• 1 tsp of hot sauce
• ¾ stick of butter
• Creole seasoning
Melt butter in pan. Add onions, peppers & celery and sauté until translucent (approx 5 min). Add garlic & crawfish tails and let simmer for another 5 min. Pour crawfish mixture in mixing bowl and let cool to room temp (30min-1hr). Add cheese and mix well, then add mayo and mix. (If it looks to dry and more mayo & if it is too soup you can add a little more cheese). Place the bowl with you crawfish mix in the fridge for an hour or until is stiffens up. (you can also place in the freezer to speed up this process). Cut the top of your french bread loaf and hallow out the inside. Spoon in your filling and place the top back on. Cut into slices and then wrap in foil. Place in an oven preheated to 400° for approx. 15 mins.
By the way, I am very familiar with John Ed's Crawfish Bread (JazzFest) and I really don't see the big deal. It isn't very good. I like a lot of what he cooks this is not one of the things though.
Posted on 1/3/13 at 1:28 pm to Stadium Rat
This article has Folse's recipe which isn't what's used by Panaroma Foods. There's doesn't have the texture of prebaked French bread to me. I would guess the ingredients are loaded into dough like Rat did. I had it at an event they catered last summer and I didn't think it was all that great. Wasn't loaded enough.
LINK
And, here's an article on John Ed.
LINK
I posted this recipe in your last thread on crawfish bread. It uses the frozen bread dough.
LINK
LINK
And, here's an article on John Ed.
LINK
I posted this recipe in your last thread on crawfish bread. It uses the frozen bread dough.
LINK
This post was edited on 1/3/13 at 1:33 pm
Posted on 1/3/13 at 1:32 pm to Lester Earl
You're right Lester...JazzFest definitely doesn't use etoufee. It's more just cheese, crawfish, green onions and seasoning.
Posted on 1/3/13 at 1:37 pm to Stadium Rat
i think the jazz fest bread is french...just pressed flat...but i may be wrong.
btw, who is the vendor at JF?
i thought i heard on Fitzmorris that it is Frances' Bakery in Metry, but im not sure. i dont ever remember seeing the sign at Jazz Fest, or maybe i just drink too much and forget
btw, who is the vendor at JF?
i thought i heard on Fitzmorris that it is Frances' Bakery in Metry, but im not sure. i dont ever remember seeing the sign at Jazz Fest, or maybe i just drink too much and forget
Posted on 1/3/13 at 1:41 pm to Lester Earl
The vendor is John Ed Laborde out of Marksville.
Posted on 1/3/13 at 1:45 pm to Lester Earl
I'm ready for Jazz Fest now!
Posted on 1/3/13 at 1:45 pm to nikinik
quote:
You're right Lester...JazzFest definitely doesn't use etoufee
yea i dont think id like that taste
Posted on 1/3/13 at 1:51 pm to Lester Earl
I like the sausage bread better than the crawfish bread. I think I could make a better version of the crawfish bread. What I had needed more stuffing and more flavor.
Posted on 1/3/13 at 1:53 pm to LSUdm21
Looks like some kind of pizza dough.
Posted on 1/3/13 at 2:01 pm to Gris Gris
Jazz Fest Bread ingredients (in order):
bread dough
mozzarella
crawfish
onions
mild cheddar
celery
spices
flavoring
bread dough
mozzarella
crawfish
onions
mild cheddar
celery
spices
flavoring
Posted on 1/3/13 at 2:47 pm to Stadium Rat
The bread dough is what furthers my belief that he loads the dough and then bakes it.
Posted on 1/3/13 at 3:37 pm to Gris Gris
i didn't know that pillsbury french bread even existed until i got a southern living holiday cookbook and my mom and wife wanted me to make the orange roll recipe from it. recipe called for that. went ahead and bought 2 loaves. rolls were pretty good but not great, bread cooked by itself was ok. if i was gonna eat canned bread, i'd probably go for the crescent rolls.
Posted on 1/3/13 at 3:51 pm to Stadium Rat
Looks great! This is a good choice for the BCS game or Super Bowl gathering.
Posted on 1/3/13 at 4:07 pm to Gris Gris
quote:
The bread dough is what furthers my belief that he loads the dough and then bakes it.
It's definitely not baked french bread pressed. The consistency would be different, almost crunchy. The fact that it all kind of blend together leads me to believe that all ingredients are added to raw dough then baked.
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