THEME: Frank's Jazz Fest Crawfish Bread
Jamie R
1 stick butter, softened
1/2 cup chopped onions
1/2 cup chopped green bell pepper
1/4 cup chopped celery
1/4 cup dry white wine
1 cup clam juice or chicken stock
1/3 cup prepared roux
1/8 teaspoon ground thyme
1/8 teaspoon dried basil
2 bay leaves
2 tablespoons minced garlic
2 pounds crawfish tails with fat
1/2 cup minced ripe tomatoes
1 can cream of shrimp soup
1/4 cup chopped parsley
1/3 cup sliced green onions
1/2 teaspoon Frank Davis Seafood Seasoning
1 teaspoon salt (optional)
4 loaves French bread ("Twin Shorties")
8 ounces shredded Colby cheese
8 ounces shredded Monterey Jack cheese
1 cup grated Parmesan cheese
In a large heavy skillet, melt the butter and heat it until it bubbles. Then Lower the heat and add the onions, bell pepper and celery. Saute the mixture Until the veggies turn limp, but do not let them brown (should take about 3 Minutes).
Next add the wine to the seasoning base and bring it to a boil. Then, after About 1 minute, pour in the clam juice and add to it the roux, thyme, basil, Bay leaves and garlic. At this point, return the mixture to a boil once Again but immediately lower the heat and simmer everything together for About 5 minutes more or until thickened.
Now add the crawfish tails, tomatoes, soup, parsley, green onions, seafood Seasoning and salt (if needed). When everything is thoroughly combined, Simmer the skillet for 8 to 10 minutes or until you can pick up the sauce With a fork.
All that's left to do is to slice the loaves of bread lengthwise and Sprinkle each half with a thin but complete layer of Colby and Jack cheeses. Then place the bread onto a sheet pan and slide it under a hot broiler or Toaster oven until the cheese fully melts. Finally, take the bread halves Out of the oven, generously spoon the crawfish sauce down the center of each Loaf, then top liberally with Parmesan cheese.
Return the crawfish bread to the oven one more time, but only until the Sauce begins to bubble. Then slice the bread into individual portions and Serve the pieces piping hot.