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September 20, 2005

Crawfish Bread

Crawfish Bread

1 stick butter
1/3 cup flour
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/4 cup chopped celery
1/4 cup dry white wine
1 cup crawfish or shrimp stock or water
Pinch dried thyme
1 bay leaf
1 Tbs. chopped garlic
1 1/2 cups crawfish tails, with fat if possible
1/2 cup tomatoes, diced
3 sprigs chopped flat-leaf parsley
1/3 cup sliced green onions
1/2 tsp. salt-free Creole seasoning
1/4 tsp. salt
8 oz. shredded Cheddar or Monterey Jack cheese
2 Tbs. grated Parmesan cheese
1 loaf poor boy bread, or three loaves brown-and-serve French bread

In a large heavy skillet, melt the butter and heat it to a bubble. Add
flour gradually and stir constantly over medium-high heat to make a
roux. Cook until light brown--about five minutes. Lower heat and add
green onions, bell pepper, and celery. Saute until limp, but not
browned--about three minutes.

Keep stirring to avoid burning the roux. Add wine and bring it to a
boil.

After a minute, add stock, thyme, bay leaf, and garlic, then return to
a boil. Simmer about five minutes more, or until thickened. Add
crawfish tails, tomatoes, parsley, green onions, Creole seasoning,
and salt.

Simmer for about eight to ten minutes, until sauce can be picked up
with a fork. Adjust seasonings with salt and pepper.

Sprinkle a thin but complete layer of cheese over bread. Put the bread
into a hot broiler or toaster oven until the cheese melts. Take the bread
out and spoon the crawfish sauce down the center of the
bread, and top with a sprinkling of Parmesan cheese. Return to the
oven until the sauce begins to bubble. Slice into appropriate serving
portions and serve hot.

Serves six to eight appetizers.

Posted by Willie Crawford at September 20, 2005 02:06 PM

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