This popular take on the famous New Orleans Jazz & Heritage Festival Crawfish Bread features Louisiana crawfish tails tossed in a generously seasoned, cheesy cream sauce, all piled on French bread and baked in the oven.
2 (15-inch) loaves
2 tablespoons unsalted butter
½ cup finely chopped onion
½ cup finely chopped celery
½ cup finely chopped green bell pepper
1 ½ tablespoons minced garlic
1 pound cooked Louisiana crawfish tails (with any fat)
1 teaspoon Creole mustard (or other whole-grain spicy mustard)
8 ounces grated provolone or mozzarella cheese
2 (15-inch) loaves of poboy bread (soft French bread)
MELT butter over medium heat in large skillet; when hot, add onion, celery, and bell pepper.
COOK, stirring occasionally, until vegetables have wilted, about 5 minutes. Add garlic; cook and stir for 2 minutes.
ADD crawfish tails, Worcestershire, Tiger Sauce® and salt; cook and stir until crawfish have warmed through and released any liquid and the liquid has evaporated, about 3 minutes. Stir in green onions, then set crawfish mixture aside to cool.
PREHEAT oven to 350°F.
STIR mayonnaise, Creole mustard and cheese into cooled crawfish mixture until well combined. Taste and adjust seasoning if necessary.
CUT both loaves of bread nearly in half lengthwise and divide crawfish mixture evenly on bottom portion of each loaf.
FOLD top portion of bread back over crawfish filling, then wrap each loaf tightly in aluminum foil. Place on a baking sheet and bake until filling is heated through and cheese is melted, 25 to 30 minutes.