Crawfish Bread
Author: 
 
Makes 6 Servings
Ingredients
  • 2 pounds Louisiana crawfish tails 1 tablespoon Pi-YAHHHHH!! Seasoning
  • 1 teaspoon liquid crawfish boil
  • 1 stick salted butter
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 stalk celery, chopped
  • 1 bunch green onions, chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon dried parsley
  • 8 ounces processed cheese product*, cubed
  • 6 ounces shredded jalapeño Havarti cheese (about ¾ cup)
  • ½ (8-ounce) package fresh mozzarella cheese, shredded and divided
  • ½ cup mayonnaise
  • 1 to 2 large loaves French bread, halved horizontally
Instructions
  1. Preheat oven to 350°.
  2. In a large bowl, season crawfish with Pi-YAHHHHH!! Seasoning and crawfish boil.
  3. In a medium saucepan, melt butter over low heat. Add yellow onion, bell pepper, celery, and green onion; cook, stirring frequently, until vegetables are tender, about 25 minutes. Add garlic and parsley, and cook for 5 minutes.
  4. Add the crawfish, processed cheese product, Havarti, and half of the mozzarella to pan, and cook over low heat, stirring occasionally, until cheese is melted. Add mayonnaise, stirring until well combined. Remove from heat.
  5. On a large baking sheet, place 2 halves of French bread (use 2 baking sheets for 2 loaves). Spread crawfish mixture evenly over the French bread. Sprinkle remaining mozzarella over the top.
  6. Bake until hot and bubbly and cheese is melted, 10 to 12 minutes. Slice and enjoy!
Notes
*We used Velveeta.
Recipe by Louisiana Cookin' at https://louisianacookin.com/crawfish-bread/