CRAWISH BREAD
Source of Recipe
Ashley Brennan
List of Ingredients
(MAKES 2 LOAVES)
1 Pound Crawfish Tails, chopped 2 Large Green Bell Pepper, chopped
6 Large White Onions, chopped 2 Large Red Bell Pepper, chopped
1 Bundle of Shallots (green onions), chopped fine 2 Loaves frozen Bread Dough
1 Stick of real butter
10 Slices of Swiss Cheese
8 Sprigs of Parsley, minced 1 Egg, beaten (use as a glaze)
2 Toes Garlic, minced 1 Cap Liquid Crab Boil
8 Stalks of Celery, chopped 4 Cups Mozzarella Cheese shredded
� Sprinkle of Sweet Basil herb
� Salt and Pepper to taste, (I use fresh cracked pepper)
Recipe
� Preheat oven to 375 degrees, cook 10-18 min. until bread is golden brown and crispy (watch closely so the bread does not burn)
CRAWFISH FILL
In a Large Skillet, Melt butter and saut� white onions, celery, parsley, garlic and bell peppers. Add raw crawfish tails last. Next, Salt and pepper to taste after adding Liquid Crab Boil. Hint: saut� these ingredients till juices reduce, almost to a paste consistency. This is the fill you lay down the center of the flattened dough.
BREAD DOUGH
Thaw bread dough and flatten with fingers (do not use a rolling pin) into a rectangle approx. 9� x 18�. Remember this makes two breads, next prepare the two bread doughs and arrange on a large baking sheet lined with foil and spray with non-stick Pam. Layer 5 slices of Swiss cheese per loaf down the middle. Next, layer � of the crawfish fill only on top of cheese, spread evenly. Next, layer 2 cups of mozzarella cheese on top of fill. Next, sprinkle green onions on top of cheese. Next, sprinkle sweet basil, (not a lot) on top of green onions.
BRAIDING & GLAZING
Make 1 �� apart slits on both sides of fill in center, then braid
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