Cajun Crawfish Bread
Time: 20 minutes
Servings: 4-8
(Appetizer sized portions)
Ingredients:
4 Evangeline Maid Po-Boy Rolls, cut in half lengthwise
2 tablespoons unsalted butter
¾ pound crawfish tail meat, cleaned and deveined
1 tablespoon creole seasoning
2 teaspoons minced garlic
3 tablespoons heavy cream
½ cup shredded pepper jack cheese
½ cup shredded mozzarella cheese
¼ cup mayonnaise
1/3 cup sliced green onions
Directions:
In a large sauté pan, over medium-high heat, add the butter, crawfish and creole seasoning. Cook for 2-3 minutes tossing often. Add the garlic and cook for 1 minute then add the heavy cream and stir to combine. Cook for 2 minutes or until the cream thickens slightly.
To a large mixing bowl, add the pepper jack, mozzarella, mayonnaise and the cooked crawfish. Stir to evenly mix and incorporate all ingredients.
Using a sheet tray, toast the Po-Boy rolls under a broiler until they are golden brown. Remove the bread from the oven and generously spread some of the crawfish mix over each piece of bread. Place back into the oven and bake at 350 for 10 minutes. (to get an extra crisp cheese, broil for the last 2 minutes.)
Garnish with the green onions, slice and serve hot.
For a Warm Serving:
Once the ingredients have been mixed, add to a greased casserole or oven-proof baking dish and bake at 400 degrees for 20 minutes or until the top is lightly golden brown and bubbly.