Louisiana seasons are not defined by the weather or whether leaves are on trees. They are rooted in our culture and the events that celebrate our joy of life. Football season takes the place of fall. Each new year begins with Carnival season. And of course, there’s crawfish season.
Cook time: 30 Min Prep time: 20 Min Serves: 8 – 12
6 Tbsp butter
1/4 c onion, finely chopped
1/4 c green bell pepper, finely chopped
1/4 c celery, finely chopped
2 clove garlic, minced
1 pkg frozen crawfish (12-16 ounce), thawed and rinsed
1 can(s) diced tomatoes with green chilies (10 ounce), drained
1 Tbsp cajun seasoning, or to taste
1/2 c mayonnaise
1 c shredded monterey jack cheese
1/4 c parmesan cheese, grated
5 scallions, white and green parts, thinly sliced on the diagonal
1 large loaf french bread
1. Preheat oven to 350 degrees. In a large saute pan (or skillet), melt butter over medium heat. Add onion, green pepper and celery and saute for 5 minutes, or until softened. Add garlic and cook for a few minutes more.
2. Add crawfish tails, tomatoes and seasoning. Cook for 5 minutes and remove from heat. Allow to cool for 5 – 10 minutes.
3. In a large bowl, mix together mayonnaise, cheeses and scallions, until well blended. Stir in cooled crawfish and mix well.
4. Cut bread in half and then cut the bread lengthwise (making 4 pieces). Spoon mixture evenly on the four pieces, place in oven for 15 minutes. Turn oven to broil and broil for 3 – 5 minutes or until tops are lightly brown…watch closely so they don’t burn!
5. Cut bread into slices and serve! Enjoy!
6. You can substitute ¾ cup frozen seasoning blend (referred to in the south as the Trinity) for the chopped onion, green pepper and celery.