Stuffed Crawfish Bread- Panola Style
 
Ingredients
  • 1 round loaf of sourdough bread or 1 loaf of french bread
  • ½ stick butter
  • ½ tsp minced garlic
  • 1 garlic clove, whole (heated in microwave til warm to the touch)
  • ½ cup diced onion
  • ½ cup diced celery
  • ¼ cup diced bell pepper
  • ½ teaspoon dry mustard
  • ½ tsp salt and pepper each
  • 2 TBSP Panola Garlic Hot Sauce
  • 4 ounces of cream cheese, room temperature
  • 1 cup Monterrey Jack Cheese
  • 1 TBSP parsley, chopped
  • 2 lbs crawfish tails
Instructions
  1. Slice French bread or Sourdough bread in half and scoop out the inside of the loaf. Rub down the inside of the loaf with the whole garlic clove. Set aside.
  2. In a large skillet, melt butter over medium-high heat and add in the onions, celery, garlic and bell pepper. Saute for 4-5 minutes then toss in the crawfish and cook for another 5 minutes.
  3. Slowly incorporate the cream cheese and stir in intervals to allow the cream cheese to melt consistently. Blend in the dry mustard, salt, pepper and chopped parsley. Now stir in the shredded cheese. Spread crawfish mixture inside the bread. Butter the top of the loaf, wrap it in foil and bake on at 350 for 25 to 30 minutes.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/?p=8041