Cheesy Crawfish Bake (Print Version)

# Ingredients:

→ Bread Layer

01 - Flour to sprinkle while rolling out dough
02 - 1 pound of frozen dough for bread

→ Filling Core

03 - ½ red bell pepper, diced small
04 - 1 tablespoon of butter (unsalted)
05 - 1 small celery stalk, chopped finely
06 - 1 clove garlic, minced
07 - ½ small onion, chopped finely
08 - ½ pound of crawfish tails
09 - 1 teaspoon of Cajun seasoning, adjust as liked

→ Filling Extras

10 - 1 tablespoon of parsley, freshly chopped
11 - 2 teaspoons of Creole mustard
12 - 1 green onion, cut thinly
13 - 2 tablespoons of mayo
14 - 1 cup cheddar cheese, shredded (yellow or white)
15 - 1 tablespoon of hot sauce
16 - 1 cup mozzarella cheese, grated

# Instructions:

01 - A couple of hours before you start, place the dough on a greased tray and leave at room temp until soft.
02 - Turn the oven on to 350°F (175°C). Measure each ingredient and chop parsley, red bell pepper, garlic, onion, celery, and green onion.
03 - In a skillet on medium heat, melt butter. Add celery, bell pepper, and onion. Sprinkle some salt, stir on and off for about 5 minutes, and cook until softened. Add garlic and cook for another minute.
04 - Toss in crawfish tails and sprinkle with Cajun seasoning. Mix everything and let it cook for roughly 5 minutes until most of the liquid's gone. Set it aside to cool.
05 - As the mixture cools, sprinkle flour on your surface and roll the dough into a large rectangle, about 16x10 inches. Let it sit for a couple of minutes while you prep the filling.
06 - Mix shredded cheeses, mayo, Creole mustard, hot sauce, parsley, green onion, and the cooled veggie-crawfish mix in a bowl. Taste and adjust salt, pepper, or Cajun seasoning.
07 - Roll out the dough again if it has shrunk. Spread the filling onto the middle, leaving a 2-inch border. Fold the edges over, roll starting with the long side, and seal by pinching together. Place seam-side down on a tray lined with parchment paper.
08 - Bake in the oven for 30-35 minutes until golden. Let cool a little, cut into slices, and dig in!

# Notes:

01 - This warm and cheesy crawfish-filled bread is a fan favorite, inspired by a New Orleans classic.
02 - If Creole mustard isn't handy, try regular Dijon as a substitute.
03 - Store leftovers in the fridge for up to 3 days.
04 - To warm again, bake in the oven at 350°F until hot all the way through.

Back