Crawfish Bread

Bread
Side Dish

Recipe courtesy of You Can't Keep New Orleans Out of the Cook by Tommy Centola

Serves 4 to 6

Ingredients: 
  • 1 teaspoon salt
  • 1½ teaspoon baking powder
  • 1 cup milk
  • 1/2 cup butter, melted
  • 2 cups all-purpose flour, sifted
  • 3 eggs, large
  • 1 teaspoon fresh thyme, chopped
  • 1/4 cup green onions (scallions), chopped
  • 1/4 cup fresh parsley, chopped
  • 10 ounces crawfish tails, roughly chopped

Chef's note: Crawfish bread can basically be made two ways;many people make a crawfish mixture and spread it on the french bread.  My recipe is different, I make a loaf of bread with all the seasonings and crawfish mixed in before baking.

Louisiana Crawfish Bread

Louisiana Crawfish Bread

Click image to enlarge
Method: 

Preheat oven to 375˚F. Oil and flour a 9 x 13 x 2-inch baking pan.

In a mixing bowl, add butter, flour and eggs; whisk until mixture is smooth with no lumps. Add the remaining ingredients and combine. Pour batter into your prepared baking pan and bake for 30 to 40 minutes until golden on top and batter is cooked through.

Similar Recipes by course
Applesauce Bread With Raisins and Walnuts Pumpkin Bread With Pecans Best Banana Bread Stuffed Crawfish Bread Jalapeno Cornbread
Crawfish Stuffed Bread, Crawfish Bread buttermilk cornbread Chive and Cheddar Biscuits Louisiana Crawfish Cornbread Muffins Susan's Jalapeño Cheddar Cornbread Shrimp Cornbread

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive