People come to New Orleans Jazz Fest for many reasons: the music, the food, the artwork. Did we mention the food? One of the most iconic meals of Jazz Fest is crawfish bread. The Panaroma Foods booth in Food Area I serving crawfish bread always attracst a swarm of hungry revelers searching for this scrumptious festival delight. Never had it, you say? Well imagine little crawfish tails, perfectly seasoned, mixed in with a few different cheeses and mild peppers and nestled warmly inside a piece of freshly baked bread. Sounds amazing, right? Well, if you’d like to try your hand at making these little delights at home, we’ve got the recipe for you right here. Or if you’re like us, and you’d rather get your fix at the Fair Grounds, that’s okay too. Bon appetite!
Prep Time: 45 Minutes
Yields: 4–5 Servings
Ingredients:
2 cups peeled crawfish tails
1 loaf French bread
1/2 stick butter
1/2 cup diced onions
1/2 cup diced celery
1/4 cup diced red bell peppers
1 tbsp minced garlic
1/2 tsp dry mustard
1/2 cup mayonnaise
1/3 cup Mozzarella cheese
1/3 cup Cheddar cheese
Directions
Slice French bread in half lengthwise and scoop out the inside of the loaf. Set aside. In a large skillet, melt butter over medium-high heat. Sauté crawfish, onions, celery, bell peppers and garlic 15 minutes. Blend in dry mustard and mayonnaise. Add cheeses and blend until melted. Spread crawfish mixture inside the bread then put halves back together. Butter the top of the loaf, wrap it in foil and bake on a barbecue pit or in a 350°F oven for 20–30 minutes. Cut bread into slices and serve hot.
