This Jazz Fest Crawfish Bread is a savory, aromatic loaf that captures the essence of Louisiana cuisine. The soft, yeasted dough is filled with a generous mixture of peeled crawfish tails (or shrimp) tossed in Creole seasoning and layered with sharp Monterey or Pepper Jack cheese. As it bakes, the cheese melts into the seafood, creating a gooey, flavorful center that contrasts beautifully with the crisp, golden-brown crust. The subtle heat from the Creole spices complements the sweetness of the seafood without overpowering it. Perfect for serving warm with melted butter, this bread makes an impressive centerpiece for dinner parties or a hearty addition to a seafood boil feast. It’s a comforting, homemade treat that brings the festive spirit of the Jazz Festival right to your kitchen table.
Jazz Fest Crawfish Bread
Description
This Jazz Fest Crawfish Bread is a savory, aromatic loaf that captures the essence of Louisiana cuisine. The soft, yeasted dough is filled with a generous mixture of peeled crawfish tails (or shrimp) tossed in Creole seasoning and layered with sharp Monterey or Pepper Jack cheese. As it bakes, the cheese melts into the seafood, creating a gooey, flavorful center that contrasts beautifully with the crisp, golden-brown crust. The subtle heat from the Creole spices complements the sweetness of the seafood without overpowering it. Perfect for serving warm with melted butter, this bread makes an impressive centerpiece for dinner parties or a hearty addition to a seafood boil feast. It&# 226;ÂÂs a comforting, homemade treat that brings the festive spirit of the Jazz Festival right to your kitchen table.Ingredients
Directions
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Thoroughly butter a 9x5x4-inch loaf pan and set aside.
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Dice 1/2 lb of Monterey or Pepper Jack cheese into 1/4-inch pieces.
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In a small bowl, toss 1 lb of cooked, peeled crawfish tails or coarsely chopped shrimp with 1 1/2 tablespoons of Creole seasoning until evenly coated.
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In a small dish, lightly beat 1 egg with 1 teaspoon of water to create an egg wash.
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On a lightly floured work surface, roll the prepared dough into a 9x15-inch rectangle with the short side facing you.
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Leaving a 1-inch border along the edges, scatter the diced cheese evenly over the dough.
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Sprinkle the seasoned crawfish mixture evenly over the cheese.
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Starting with the side closest to you, tightly roll up the dough into a log.
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Brush the final edge of the dough with egg wash to seal the roll, then pinch the seam closed.
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Transfer the loaf to the prepared pan, seam-side down.
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Cover with a dish towel and let proof in a warm place until doubled in size, about 40 minutes.
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Preheat oven to 350ðF (175ðC).
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Using a razor or serrated knife, make a shallow slash down the center of the dough lengthwise.
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Brush the top of the loaf with the remaining egg wash.
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Bake until brown and firm, about 30 minutes.
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Let the bread cool in the pan on a wire rack for 20 minutes before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 66.5kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 122.8mg6%
- Total Carbohydrate 12.2g5%
- Dietary Fiber 0.7g3%
- Sugars 1.2g
- Protein 2.2g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If crawfish are unavailable, peeled shrimp or crab meat work well as substitutes.
Ensure the dough is fully proofed before baking to ensure a light, airy texture.
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a microwave or toaster oven.
For a spicier version, increase the Creole seasoning to 2 tablespoons.
