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Stuffed Crawfish Bread Recipe

Ingredients

  • 1 lbs crawfish tails
  • 2 tubes crescent rolls or sheets
  • 3 TBS butter
  • 1/4 cup diced onions
  • 1/4 cup diced bell peppers
  • 1 TBS minced garlic
  • 1 TBS Cajun seasoning
  • 2 tsp onion powder
  • 1-2 tsp liquid shrimp and crab boil
  • 4 oz cream cheese softened
  • 1 heaping TBS mayo
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 4 slices Mozzarella cheese
  • 2 TBS fresh chopped green onions
  • 1 egg
  • 2 TBS water

Instructions

  1. Preheat oven to 350°F
  2. Melt butter in a pan
  3. Add in the onions and bell peppers
  4. Sauté for 3-4 minutes
  5. And in the garlic
  6. Sauté for 30 seconds
  7. Stir in the crawfish tails
  8. Add the Cajun seasoning, onion powder, and liquid shrimp and crab boil.
  9. Stir for 4 minutes or until crawfish are hot. Do not overcook the crawfish.
  10. Remove from heat
  11. Add the cream cheese into a mixing bowl
  12. Pour the crawfish mixture on top.
  13. Add in the mayo, Parmesan cheese, Monterey Jack cheese, and green onions.
  14. Stir well to combine.
  15. Unroll the tubes of dough and place them parallel to each other onto a parchment paper lined baking sheet. *
  16. Overlap the dough sheets by one inch, pressing them together to make one large sheet of dough.
  17. Pour the mixture evenly into the center of the dough.
  18. Lay the mozzarella slices on top of the crawfish stuffing.
  19. Using a knife or pizza cutter, cut 1 inch wide slits in the dough starting from the edge all the way to the crawfish stuffing.
  20. Fold each strip of dough across the mixture overlapping them with the strips on the opposite side in a braid like fashion.
  21. In a small dish, create an egg wash by whisking the egg with the water.
  22. Brush the egg wash over the top of the dough
  23. Bake, uncovered, for 25 minutes or until dough is golden brown.
  24. Allow it cool for 20 minutes before cutting.
  25. Enjoy!

Recipe Notes

*If using crescent rolls, press the perforated lines together.