Jyl Benson's Stuffed Crawfish Bread
Recipe type: Appetizer, Party Food
Cuisine: Cajun, Creole
Serves: 12
  • ¼ cup butter, plus more (melted) for brushing
  • 2 cups onion, finely chopped
  • 1 cup bell pepper, finely chopped
  • 1 pound peeled Louisiana crawfish tails with fat
  • ¼ cup green onions, chopped
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon hot sauce
  • 1 (48-ounce) package frozen bread dough, such as Bridgeford (three loaves), defrosted
  • 1½ cups mozzarella or Monterey Jack cheese, shredded
  • 1½ cups cheddar cheese, shredded
  1. Melt ¼ cup butter in a large skillet over medium-high heat. Add onions; sauté 5 to 10 minutes or until translucent. Reduce heat to medium. Add bell pepper and garlic; sauté´ 5 to 8 minutes. Add crawfish, green onion, hot sauce, and salt and pepper; sauté 5 minutes to marry flavors. Cover and set aside.
  2. Preheat oven to 350ºF.
  3. Roll each defrosted loaf of bread dough out on a lightly floured surface to a 20x5-inch rectangle. Cut each rectangle in half width-wise. Spoon about ½ cup of crawfish mixture into center of each piece; top with ¼ cup of each type of cheese. Fold dough over and pinch edges to seal, fully enclosing filling. Cut 2-inch slits on top of filled dough for venting. Repeat with remaining dough and crawfish mixture. Place loaves on a greased baking sheet and brush tops with melted butter. Bake 25 to 30 minutes or until golden.
  4. Cool 10 minutes. Slice and serve warm.
Stuffed loaves may be cooked halfway, cooled, wrapped tightly in plastic wrap, and frozen. To finish, bring to room temperature, unwrap, and complete baking to serve.
Recipe by The Catholic Foodie at https://catholicfoodie.com/crawfish-bread-and-hot-sausage-po-boys