Here is the recipe for Chef Amy’s cheesy garlic crawfish bread. It is a great way to use up those leftovers from the crawfish boil.
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Cheesy Garlic Crawfish Bread
1 loaf French bread, cut in half
1 stick of butter, sliced-room temp
1 –2 heads of garlic, reserved from the boil½ onion, reserved from the boil
1 cup parmesan cheese, grated
½ cup mozzarella cheese, shredded
1 cup crawfish tails, peeled
green onion or herbs, to garnish
olive oil, as needed
salt and pepper to taste
Preheat oven to 375*. In a food processor pulse garlic, onion room temp butter until creamy and soft. Pulse in grated parmesan cheese. If the mixture is too thick, drizzle in some olive oil.
Place the French bread on a baking sheet lined with parchment paper. On each piece of French Bread, spoon and smear the garlic butter mixture. Top with crawfish tails and sprinkle with mozzarella cheese and green onion. Bake 10-12 minutes until toasted and melted.
This is a family favorite and the mixture freezes well without the crawfish.