Crawfish Bread

SUNDAY SWAP!

Crawfish Bread


Cream Cheese ➡ Dairy-Free Cream Cheese


Mayo ➡ Avocado Oil Mayo


Crawfish may not be my jam, but the flavor in this crawfish bread is damn good! Make this now, or save it for a football/tailgate party later. Either way, if you are a crawfish fan, you need this recipe!


*Special thanks to my girlfriends who tried their hardest to make me like crawfish (and shrimp, and tomatoes, and runny eggs).



INGREDIENTS

1 12 oz gluten-free French bread loaf, halved lengthwise

1 lb cooked crawfish tails

1 8 oz container dairy-free cream cheese (@kitehillfoods)

3/4 cup shredded Monterey Jack cheese

1/2 cup grated Parmesan cheese

1/2 cup avocado oil mayonnaise (@primalkitchenfoods)

2 Tbsp ghee

3/4 cup yellow onion, finely chopped

3/4 cup green onion, chopped

3 garlic cloves, minced

1 Tbsp fresh parsley, chopped

1 tsp Cajun seasoning

1/2 tsp paprika


HOW TO MAKE

-Preheat oven to 375.

-On a baking sheet, place bread halves cut side up. Divide mayo, and spread onto both halves. Set aside.

-In a large skillet, melt ghee over medium heat.

-Add yellow onion, and cook until soft (about 5 mins).

-Add garlic, and cook until fragrant (about 2 mins).

-Add in crawfish, green onion, and parsley. Stir to combine, and cook until crawfish are heated through (about 5 mins).

-Add cream cheese and Cajun seasoning. -Remove from heat, and stir until cheese is melted.

-Place half of the crawfish mixture onto each of the bread halves, and top with Monterey Jack, Parmesan, and paprika.

-Bake until cheese is melted (about 15 mins).

-Turn on the broiler to high, and broil until cheese has browned (about 2 mins). Make sure to keep a close eye on it, as broil will burn the food quickly!

-Remove from oven, and slice into even pieces.

-Top with parsley, and let cool for a minute before serving.

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