- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- 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
For You Crawfish Bread Lovers
Posted on 2/26/13 at 11:59 am
Posted on 2/26/13 at 11:59 am
The new issue of Louisiana Kitchen has crawfish bread on the cover. Not pushing a subscription, but that's where I found the photo of the current issue. It's a good mag, though.
LINK
LINK
4
Posted on 2/26/13 at 12:01 pm to Gris Gris
looking forward to the new issue. i got a subscription last sept., based on one of your threads, and have really enjoyed the magazine... 
Posted on 2/26/13 at 12:06 pm to Gris Gris
Nom nom nom!
I am SOOOOOOOOOOOOO hungry!
This post was edited on 2/26/13 at 12:19 pm
Posted on 2/26/13 at 12:23 pm to Gris Gris
Would you share the recipe?
Maybe you already have, but I have some Crawfish and a sudden hankering on my mind.
Maybe you already have, but I have some Crawfish and a sudden hankering on my mind.
Posted on 2/26/13 at 1:18 pm to MeridianDog
One I did not too long ago.
Posted on 2/26/13 at 2:06 pm to Cajunate
MMMMMMM
Looks damn good
Looks damn good
Posted on 2/26/13 at 2:08 pm to Gris Gris
I did that with a bunch of krab meat I had left over. It was good. Not as good as real crawfish though.
Posted on 2/26/13 at 2:23 pm to Cajunate
Recipe?
Posted on 2/26/13 at 2:30 pm to Dav
I believe this will be a repost from a few weeks back.
This recipe came from Louisiana Cookin' Magazine.
Now I will tell you that I doubled the recipe and used a one pound package of frozen Louisiana crawfish and a few ounces more mozz cheese than called for. I also used a long loaf of Leidenheimer bread for all of the mixture.
LINK
Cajun Crawfish Bread Featured
MAKES 8 SERVINGS
Courtesy of Madeline Kessler
Printed in October 2012
¦1/2 cup mayonnaise
¦1/4 cup butter, melted
¦8 ounces shredded mozzarella cheese
¦1/4 cup sliced green onion tops
¦1 teaspoon garlic powder
¦1 cup Louisiana crawfish tails, finely chopped
¦Salt
¦Ground black pepper
¦1 (16-ounce) loaf French bread, halved lengthwise
Preheat oven to 350º. In a medium bowl, combine mayonnaise, butter, mozzarella, green onion, and garlic powder. Fold in chopped crawfish, and season to taste with salt and pepper. Spread crawfish mixture on French bread, and bake for 15 to 20 minutes or until lightly toasted. Cut in 2-inch pieces, and serve immediately.
Cook’s Note: Bread can be spread with crawfish mixture and refrigerated before baking.
Read more: LINK
This recipe came from Louisiana Cookin' Magazine.
Now I will tell you that I doubled the recipe and used a one pound package of frozen Louisiana crawfish and a few ounces more mozz cheese than called for. I also used a long loaf of Leidenheimer bread for all of the mixture.
LINK
Cajun Crawfish Bread Featured
MAKES 8 SERVINGS
Courtesy of Madeline Kessler
Printed in October 2012
¦1/2 cup mayonnaise
¦1/4 cup butter, melted
¦8 ounces shredded mozzarella cheese
¦1/4 cup sliced green onion tops
¦1 teaspoon garlic powder
¦1 cup Louisiana crawfish tails, finely chopped
¦Salt
¦Ground black pepper
¦1 (16-ounce) loaf French bread, halved lengthwise
Preheat oven to 350º. In a medium bowl, combine mayonnaise, butter, mozzarella, green onion, and garlic powder. Fold in chopped crawfish, and season to taste with salt and pepper. Spread crawfish mixture on French bread, and bake for 15 to 20 minutes or until lightly toasted. Cut in 2-inch pieces, and serve immediately.
Cook’s Note: Bread can be spread with crawfish mixture and refrigerated before baking.
Read more: LINK
This post was edited on 2/26/13 at 2:32 pm
Posted on 2/28/13 at 10:36 am to Cajunate
Thanks for the link; I'm glad you're enjoying the magazine. Hard to believe it's been a year, but there you have it. The crawfish bread cover is proving to be quite popular on Facebook also- here's the link to Jyl's recipe for Crawfish Bread: LINK
Susan Ford, Publisher
Louisiana Kitchen & Culture
Susan Ford, Publisher
Louisiana Kitchen & Culture
Posted on 2/28/13 at 12:19 pm to sooz
I gave this magazine to a lot of people as gifts when I first got notice it was coming out. They've all enjoyed it. I enjoy the emails, as well.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News