Appetizers, Bread, Seafood

Apache Bread + Crawfish Etouffee

apache-bread

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 cup leftover Apache Bread Dip (filling only)
  • 1 cup seafood stock
  • 1 can diced tomatoes, drained
  • 1 heaping tsp minced shallots or 1 heaping tsp of minced garlic
  • 2 teaspoon ground mustard
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon cajun seasoning
  • salt and pepper to taste
  • 1 pound crawfish, peeled
  • 3 tablespoons green onions, sliced
  • 2 tablespoons fresh parsley, chopped
  • 3 cups cooked rice
Instructions
  1. 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!

 

Apache bread
 
Ingredients
  • 1 8 oz. cream cheese, softened (really really soft)
  • 1 8 oz. sour cream
  • 2 16 oz. sharp cheddar cheese, grated
  • 1 can green chiles, drained
  • 16 oz. chopped ham
  • 3 stalks green onions, chopped
  • ½ tsp salt
  • ½ tsp pepper
  • Pinch paprika
  • 1 large Hawaiian bread loaf
Instructions
  1. 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.

32 Comments

  1. Jed Gray (sportsglutton)

    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. 🙂

    18 . Feb . 2013
  2. val

    I have not had crawfish étouffée in about 10 years. You reminded how amazing it is and how much i’m misssing it, Delish.

    18 . Feb . 2013
  3. Bonnie

    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

    18 . Feb . 2013
  4. Sam @ My Carolina Kitchen

    Your photos make me want to dive into the screen. Yum.
    Sam

    18 . Feb . 2013
  5. Erica

    Would you believe I’ve never tried craw fish? This dish looks so good- I think I have to!

    18 . Feb . 2013
  6. Kelli H

    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

    18 . Feb . 2013
  7. Mary

    This is beautiful! I HAVE to visit the South one of these days!!
    Mary x

    18 . Feb . 2013
  8. ChgoJohn

    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.

    19 . Feb . 2013
  9. Mandy - The Complete Cook Book

    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

    19 . Feb . 2013
  10. Melynda@OurSundayCafe

    Your right, I must make this bread for our next gathering. My menfolk will love it! Thanks Jessica.

    19 . Feb . 2013
  11. Natalie

    What an awesome recipe! This looks like a meal full of delicious flavour!

    19 . Feb . 2013
  12. Bree {Skinny Mommy}

    Oh my goodness does this look amazing!

    19 . Feb . 2013
  13. yummychunklet

    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!

    19 . Feb . 2013
  14. Geni

    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.

    19 . Feb . 2013
  15. Velva

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

    As always, it rocks.

    Velva

    19 . Feb . 2013
  16. Candace

    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. 🙁

    19 . Feb . 2013
  17. kitchen flavours

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

    19 . Feb . 2013
  18. Nami | Just One Cookbook

    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… 😀 This is my first time hearing Apache Bread, and I already fell in love!

    20 . Feb . 2013
  19. 2 sisters recipes.com

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

    20 . Feb . 2013
  20. Eva Taylor

    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.

    20 . Feb . 2013
  21. sara@domesticallychallenged

    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!

    20 . Feb . 2013
  22. Sues

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

    20 . Feb . 2013
  23. jackie @ marin mama cooks

    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

    20 . Feb . 2013
  24. Linda

    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!)

    20 . Feb . 2013
  25. Helene Dsouza I Masala Herb

    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!

    21 . Feb . 2013
  26. Joanne

    I’ve never had crawfish but this dish looks so tasty and hearty!! And I love the bread bowl. LOVE IT.

    21 . Feb . 2013
  27. nancy at good food matters

    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

    21 . Feb . 2013
  28. Gourmantine

    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.

    22 . Feb . 2013
  29. sandie

    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??

    22 . Feb . 2013
  30. Charles

    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!

    23 . Feb . 2013
  31. Lena

    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!

    25 . Feb . 2013
  32. Karen (Back Road Journal)

    Your family must have had a big smile on their face eating this meal. I grew up in Texas and we say crawfish too.

    26 . Feb . 2013

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