Apache Bread + Crawfish Etouffee

When you think of the South- What do you think about? I bet some of you would reply with the standard- Sweet Tea or Front Porch Swings. Some may say football or row and rows of cotton but to those of us who are regulars in and around parts of South Louisiana- our answer would be different than yours- our answer would be CRAWFISH. Every year as spring approaches, we look forward to consuming our favorite crustacean, the crawfish. You would be amazed at how fast 20 lbs of crawfish can be inhaled in a matter of minutes. But wait- we don’t just stop there. With the leftover crawfish from our seasonal boils we put these little crustaceans in just about anything we can think of. Crawfish bread, crawfish pie, crawfish pasta, fried crawfish, crawfish po-boy, I have even had a crawfish burger before. Side Note: As I am typing this my wordpress spell check keeps BLASTING me with these ugly little red squiggly lines under the word crawfish- trying to hint at the fact it should be crayfish not crawfish. I blast back with a right click saying ADD TO DICTIONARY! I grew up on the term crawfish- its all I know. I am not sure I could even say crayfish out loud if asked (of course kidding- kinda of).

This year I wanted to do something different with my crawfish but not too dramatically creative as I have a hard core crawfish loving husband who forbids I mess with his “crawfish” to a certain degree. This past weekend I made a dip that is a family favorite. A classic dish called Apache Bread. I have no idea where it came from or why it is called Apache Bread- all I know is it is simple, fun and incredibly delicious. Its one of those dips that you have at a party assuming it took the hostess forever and a day to make when in fact she threw it all together in the last 30 minutes. Its that dip you find yourself writing down the ingredients and steps to on a piece of torn napkin all the while repeating “I must make this tomorrow, I must make this tomorrow” (or is that just me that does that?:)

Apache Bread! Ahhh! Thick sweet chewy Hawaiian bread, center scooped out, a ham, cheese, green chile dip/mixture placed inside and then baked until ooey gooey and golden brown. .It is phenomenal and something you should NEVER miss out on. I wish you could smell it, see it, taste it ! You would be transformed- literally into this never ending apache bread eating fanatic. This is one of those recipes that Everyone should have the privilege to store in their must make binder. It’s rich, it’s savory, a tad sweet and did I mention easy! Go get the ingredients and savor each bite. I won’t tell you I told you so!

Remember when I said I wanted to do something a little different with crawfish this year but nothing too drastic? Let me present to you my Crawfish Apache Etouffee. I took the leftovers of the Apache Bread and combined it with the essentials of a standard etouffee base to create most incredible outrageously delicious meal you have ever had. The bits of ham and crawfish together was a perfect combination. Forget a roux, the base of the dip itself became the semi-homemade roux for the etouffee and with the additions of seafood stock, crawfish and diced tomatoes, it was out of this world.

Crawfish Apache Etouffee

Ingredients

  1. 1 cup leftover Apache Bread Dip (filling only)
  2. 1 cup seafood stock
  3. 1 can diced tomatoes, drained
  4. 1 heaping tsp minced shallots or 1 heaping tsp of minced garlic
  5. 2 teaspoon ground mustard
  6. 1/2 teaspoon Worcestershire sauce
  7. 1/2 teaspoon cajun seasoning
  8. salt and pepper to taste
  9. 1 pound crawfish, peeled
  10. 3 tablespoons green onions, sliced
  11. 2 tablespoons fresh parsley, chopped
  12. 3 cups cooked rice

Instructions

Warm leftover apache bread in large saute pan over medium to low heat. Stir in the seafood stock, diced tomatoes and remaining ingredients. Bring to a slight boil and toss in the crawfish. Cook until crawfish are done. Serve over rice! Now how easy was that etouffee recipe!
http://kitchenbelleicious.com/2013/02/18/apache-bread/

 

Apache bread

Ingredients

  1. 1 8 oz. cream cheese, softened (really really soft)
  2. 1 8 oz. sour cream
  3. 2 16 oz. sharp cheddar cheese, grated
  4. 1 can green chiles, drained
  5. 16 oz. chopped ham
  6. 3 stalks green onions, chopped
  7. 1/2 tsp salt
  8. 1/2 tsp pepper
  9. Pinch paprika
  10. 1 large Hawaiian bread loaf

Instructions

Mix all ingredients together. Scoop out center of Hawaiian Bread and place dip mixture inside. Place the top of the bread back on and cover with foil. Bake at 350 for 20-30 minutes.
http://kitchenbelleicious.com/2013/02/18/apache-bread/

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  1. I have no shame in saying that it’s before 10am and I’m ready to eat!! Both of these are speaking to my gluttonous heart Jessica. :-)
    Jed Gray (sportsglutton) recently posted..Monday Morning HumorMy Profile

  2. I have not had crawfish étouffée in about 10 years. You reminded how amazing it is and how much i’m misssing it, Delish.
    val recently posted..Heart Fruit Salad with Yogurt DipMy Profile

  3. I grew up in the south (Virginia) and never had crawfish, grits or even rice (except in pudding) until I moved to Charleston, S.C.. I have to say that crawfish are hard to come by in the Chicago area but I’ve sure enjoyed them after the “discovery”!!

    Best,
    Bonnie
    Bonnie recently posted..NostalgiaMy Profile

  4. Your photos make me want to dive into the screen. Yum.
    Sam
    Sam @ My Carolina Kitchen recently posted..Checking InMy Profile

  5. Would you believe I’ve never tried craw fish? This dish looks so good- I think I have to!
    Erica recently posted..Monday Things (Vegan Chickpea Soup)My Profile

  6. Apache bread is heavenly and I cant think of anything better to go with it than
    Crawfish Apache Etouffee. Yum cant wait to try it girl
    Kelli H recently posted..Weekends Where Abouts & GoalsMy Profile

  7. This is beautiful! I HAVE to visit the South one of these days!!
    Mary x
    Mary recently posted..Roast Pork Loin with Oranges, Fennel and SpicesMy Profile

  8. It’s been ages since I’ve had étouffée and your recipe does make it seem accessible. Now all I have to do is find me some crawfish. Up here, that’s easier said than done, I’m afraid. Thanks for sharing the étouffée recipe and that incredible dip, too.
    ChgoJohn recently posted..Grilled Sturgeon — Storione alla GrigliaMy Profile

  9. I knew there was another reason I have always been attracted to visiting the South! Now just waiting for my ship to come in or to win the Lotto so I can start my adventure.
    :-) Mandy xo
    Mandy – The Complete Cook Book recently posted..Family Tree’ing againMy Profile

  10. Your right, I must make this bread for our next gathering. My menfolk will love it! Thanks Jessica.
    Melynda@OurSundayCafe recently posted..Italian Potatoes and BeansMy Profile

  11. What an awesome recipe! This looks like a meal full of delicious flavour!
    Natalie recently posted..Chocolate Avocado MuffinsMy Profile

  12. Oh my goodness does this look amazing!
    Bree {Skinny Mommy} recently posted..Veggie Stirfry {BAKED!}My Profile

  13. Your dish is making me miss living in the South so much! How delicious! I remember catching crawfish as a kid and it was so fun!
    yummychunklet recently posted..Smoky Chocolate CrackersMy Profile

  14. Oh my. This looks incredibly delicious! I don’t think I’ve ever had CRAWfish before. Can you believe that? I am trying to figure out where I’d get some around these parts…what a brilliant idea you had to marry these two recipes.
    Geni recently posted..Mock Hollandaise in a Real WorldMy Profile

  15. This looks amazing. This dish is a really great way to reflect the diversity of southern cooking.

    As always, it rocks.

    Velva

  16. Omgoodness, Jessica! Apache bread and crawfish etouffee?? I can only imagine how incredible that must taste. I made some Apache bread a couple of weekends ago for my hubby’s band practice; but it would have been even more amazing had I added crawfish. Yum! I am seriously homesick this crawfish season. :(
    Candace recently posted..Good Morning…..My Profile

  17. kitchen flavours says:

    This looks wonderful! Baking the filling inside the bread is a wonderful idea! Love it!

  18. I love learning about Southern food. Plus, I’ve had crawfish once a few years ago and it was delicious! In Japan crawfish is considered kids’ pet and we don’t eat it, so I remember my friends were shocked when I said they taste good… :D This is my first time hearing Apache Bread, and I already fell in love!
    Nami | Just One Cookbook recently posted..Bitter Melon Salad ゴーヤの白和えMy Profile

  19. Now that I moved to Charleston, SC , I am learning about these wonderful Southern dishes!
    And, this looks DELISH!! :) Anna

  20. What an interesting recipe Jessica, I’ve only ever had Etouffee once when we were in New Orleans several years ago and I found it rather rich. This version sounds very tasty and I’m quite curious about the Hawaiian bread.
    Eva Taylor recently posted..Indonesian Spekkoek Lapis Legit (Thousand-Layer Spice Cake)My Profile

  21. I can’t do this one, not because it does not look tasty and all, but because of the crawfish. I don’t like that name and refuse to believe they could taste good!
    sara@domesticallychallenged recently posted..Just CuriousMy Profile

  22. I’ve never cooked with crawfish before, but this looks just AWESOME!

  23. Hey Jessica! Glad to see that you’re back! I missed your post last week and I was actually going to email you to make sure that all was ok. Isn’t it weird when we take a break without notice and people actually wonder if all is ok?
    I wish I loved seafood, because this looks and sounds amazing. That Apache bread is my type of bread, soft on the inside and dark on the outside. It almost looks like a brioche or challah bread. Ok, so I have to come visit you one of these days and have you cook up your favorite seafood recipes for me, and better yet, teach me how to cook them!

    Have a great night and I’m glad to hear that you’re feeling better :) xoxo, Jackie
    jackie @ marin mama cooks recently posted..chocolate chunk cookies with sea saltMy Profile

  24. Honestly, how can you go wrong with all these amazing ingredients!! I’d say you went well over the top on this recipe!! My son will love this and so will everyone I make it for!!! I’ve got to first try out this Apache Bread, hopefully I have some left over to make the Etouffee! (I hear you on the spell check thing, it drives me crazy at work!)
    Linda recently posted..Pumpernickel BagelsMy Profile

  25. The first thing that comes to my mind when thinking of the southern states in the US would be crawfish too. just the other day we watched a movie that talked about those lower lands and of course the crawfish was mentioned. I have never seen a crawfish in my life but I have surely heard a lot of it! Your Crawfish Apache Etouffee looks amazing, I wish I could pick the dish out from the display together with your brilliant apache bread! Cheers!
    Helene Dsouza I Masala Herb recently posted..Comment on Vegetarian Stuffed Cabbage Rolls Recipe by TerraMy Profile

  26. I’ve never had crawfish but this dish looks so tasty and hearty!! And I love the bread bowl. LOVE IT.
    Joanne recently posted..Recipe: Swiss Chard and Artichoke Grilled Cheese on Millet Bread {eat.live.be} {GIVEAWAY}My Profile

  27. Hey there–I have been away for a month(-ack-working on the cookbook!) and look at all these goodies. the blue crabs look fantastic, but really it’s your crawfish that have my mouth watering. clever combination of leftover Apache dip and etouffee. I hope you are doing well on your gluten free diet, and feeling better. Nancy
    nancy at good food matters recently posted..Cauliflower LoveMy Profile

  28. Wow, it looks fantastic, I’ve never had apache bread, but it looks really good, and actually the presentation reminds me of a traditional Lithuanian dish where a soup is presented in carved black rye bread.
    Gourmantine recently posted..Butternut squash and coconut soupMy Profile

  29. I simply swoon at the mention of crawfish. Being up in Canada now I haven’t had them in a while but I used to go to New Orleans every year and crawfish etouffe was my first meal every time!! how lucky you are….. Are you able to eat this since it has bread in it or do you just torture yourself by looking at it??
    sandie recently posted..Speculaas FantansMy Profile

  30. That bread and dip look incredible. I’m a huge fan of crawfish – we celebrate the Swedish crayfish festival every year in August, which conveniently coincides with my wife’s birthday! Double celebration – but I’ve never had them served like this before and with that gorgeous bread bowl. Sadly I’ve never seen Hawaiian bread sold here (unsurprisingly, for Europe!)… perhaps I can look it up and have a go at making some!
    Charles recently posted..Orange CurdMy Profile

  31. hi jessica, sorry for coming a little late. Just came back after a break. tho i’ve nevr had crayfish, but your apache bread with that dipping inside looks really fantastic, i’ve never seen anything like this. Great to know this apache bread and also the marvellous looking etouffee! cheers!

  32. Your family must have had a big smile on their face eating this meal. I grew up in Texas and we say crawfish too.
    Karen (Back Road Journal) recently posted..A Secret No More…The Pillars HotelMy Profile

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