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Sister and I were delighted and honored to film our second show with Paula Deen.  Paula is an old family friend that we have shared many savory meals with.  We have known The Deen family our entire life. Our parents met the Deen’s when my mom was pregnant with Suzette and Paula was pregnant with Jamie.  We have had a lot of great times together.  As children we spent most every weekend together and we took our summer vacations together.  Suzette and I would like to share one of the recipes that we prepared on “Paula’s Best Dishes”. 

We have been making Beach Bread for years.  This recipe is so versatile and can be used for an appetizer, a full meal or to accompany your lunch or dinner.  The main ingredients are – French or Italian bread, butter, mayo (Hellman’s), garlic and cheese. When Andy and I had our rehearsal dinner my Dad and Sandi prepared some of our favorite Cajun cuisines.  Our friend Griff came up with the idea to add crawfish to the beach bread to go with the Cajun theme. The crawfish bread was a SAVORY success! 

Cajun Crawfish Bread

½ stick of butter

1 clove of garlic minced

¾ cup of ripe tomatoes (drained)

1 lb. of crawfish tail meat peeled, cleaned and deveined (fat on)

Cajun seasoning (Slap ya Mama)

½ cup of mayonnaise

3/4 cup of Colby & Monterey Jack Cheese

¼ cup of parmesan

3 Tbs. fresh parsley

1 loaf of French bread

Preheat oven to 350 degrees

Rinse crawfish

In a large skillet melt butter over medium heat, add garlic and cook for a few minutes

Add tomatoes and crawfish, sauté for one minute

Remove from heat and add Cajun seasoning to taste

Mix mayo, cheese and parsley

Add tomato and crawfish to mayo mixture

Cut loaf of bread in half and then cut bread lengthwise

Spoon mixture on bread and bake for 5 minutes

Then broil for an additional 3- 5 min. Watch closely 

Cut bread into individual portion.