Tuesday, August 17, 2010

Ooey, Gooey, Toasty Louisiana Crawfish Bread

Finally, it took all summer for all our schedules to clear.  I brought Ooey, gooey crawfish bread to our supper club last Saturday night.
It was a hit and each half loaf made about eight slices.  

Recipe below... I used my huge iron skillet.
1st step the "trinity", if you are from Louisiana you know that is celery, onion and bell pepper.   This was sauteed in BUTTER, flour and veg oil.

Add crawfish and tons of seasoning of course. I bought the crawfish frozen, probably from China, sorry Louisiana, none fresh here this time of year.  Crawfish side note: if you haven't ever seen them harvested, they are not a gulf product.  The rice fields are flooded and they are raised in these man made ponds all across the state.

slice two good sized loaves for french bread in half and top with crawfish mixture, then finish off with a layer of parmesan cheese.

Ooey, gooey goodness!! Heated and ready to serve.  Would be great for a football party.

Dinner was fabulous too, thanks Jane and Rick.

Ready, set, Go oey... here is the list of ingredients
Sounds like a lot of work, but goes really fast and smells so good during the process.

1/3 cup vegetable oil
1/3 cup all purpose flour
1 stick unsalted butter

stir in skillet until combined

The Trinity
1/2 cup chopped onions
1/2 cup chopped bell pepper
1/2 cup chopped celery
all finely chopped

stir in skillet for about 5 minutes

1/4 cup white wine (sub more chicken stock if not into the wine thing)
1 cup chicken stock or clam juice (could not find in Texas)

heat and reduce to half
add and constantly stir

1/8 teaspoon dried thyme
1/8 teaspoon dried sweet basil
2 bay leaves (remove later)
2 tablespoons minced garlic
2 pounds Louisiana crawfish tails ( I used a little less )
1/2 cup finely diced ripe tomatoes
1 10/75 oz can cream of shrimp soup (again could not find in Texas) used cream of mushroom
1/4 cup minced parsley
1/3 cup sliced green onions
1 teaspoon creole seasoning, ( I used two)
8 oz colby cheese
8 oz monterey jack cheese

Stir all until combined.

Slice at least two loaves of french bread and place on baking tray
load up with ooey, gooey mixture
top with shredded Parmesan cheese

Bake at 350-375 until they begin to toast.

Remove, slice and enjoy.

sharing with
Menu Monday
Ask Ms Recipe


  1. My mouth is watering right now!!! Looks yummy!

  2. O my heavens...I am sooooo making this and passing this recipe along to my mother in law who will forever love me for it!!! Thank you soo much for sharing!! You are blessed to have crawfish where you live ;P

  3. Oh my that looks fantastic! thanks for the recipe. BTW up North the holy trinity is Onions, Carrots and Celery -- the basis for all those cold weather soups and stews. :-)

  4. oh dear heavens!
    this looks fabulous. i love all the "low country" such good comfort food.

    thank you for all your sweet comments. it always makes my day to read yours!

    so nice that your group could get together. i wish i could have a group or girls' nite out on a monthly basis. maybe soon.

    take care. have a great weekend.

  5. Your food photos are making me hungry.

    Have a terrific week!


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