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).
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.