Crawfish Bread (Print Version)

# Ingredients:

→ Bread Base

01 - 1 pound frozen bread dough
02 - Flour as needed to roll out dough

→ Filling Base

03 - 1 tablespoon unsalted butter
04 - ½ small onion, finely chopped
05 - 1 small stalk celery, finely chopped
06 - ¼ red bell pepper, finely chopped
07 - 1 clove garlic, minced
08 - ½ pound crawfish tails
09 - 1 teaspoon cajun seasoning, or to taste

→ Filling Mixins

10 - 1 cup shredded mozzarella cheese
11 - 1 cup shredded cheddar cheese (white or yellow)
12 - 2 tablespoons mayonnaise
13 - 2 teaspoons creole mustard
14 - 1 tablespoon hot sauce
15 - 1 green onion, thinly sliced
16 - 1 tablespoon chopped fresh parsley

# Instructions:

01 - 1-2 hours before cooking, take the bread dough out of the freezer. Place on a greased baking sheet at room temperature until thawed.
02 - Preheat the oven to 350°F (175°C). Finely chop onion, celery, red bell pepper, garlic, and parsley. Thinly slice green onions. Measure out other ingredients.
03 - Melt butter over medium heat in a skillet. Sauté onion, celery, and bell pepper with a pinch of salt for about 5 minutes until softening, stirring occasionally. Add garlic and cook until fragrant, about another minute.
04 - Add crawfish tails with juices and cajun seasoning to the vegetable mixture. Mix and cook together for about 5 minutes until most of the liquid has evaporated. Remove from heat to let cool.
05 - While crawfish mixture is cooling, roll out the bread dough on a lightly floured surface. Roll into a rectangle approximately 10 by 16 inches. Let the dough rest for a few minutes while you mix the other ingredients.
06 - Combine the cooled crawfish and vegetable mixture in a large mixing bowl with shredded cheeses, mayonnaise, creole mustard, hot sauce, green onions, and parsley until combined. Taste for seasoning and add more cajun seasoning, salt and/or pepper as needed.
07 - If the dough has retracted a little, roll out again. Spread crawfish mixture in the center of the dough, leaving about 2 inches all the way around. Starting with the long edge closest to you, roll the dough over the filling, then fold in the sides. Pinch the seams all the way around well. Transfer the stuffed crawfish dough to a parchment lined baking sheet with the seam side down.
08 - Bake for 30-35 minutes until the crust is golden brown and the filling is hot. Let cool for about 5 minutes, then slice and serve!

# Notes:

01 - Crawfish bread is stuffed with a creamy cheesy crawfish filling and baked in bread dough. This crawfish dish is a favorite at the New Orleans Jazz Fest, but now you can make it at home!
02 - You can substitute regular dijon mustard for the creole mustard if needed.
03 - Store leftovers in the refrigerator for 2-3 days.
04 - To reheat, place in the oven at 350°F until warmed throughout.

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