crawfish breadThe Sisters 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 would like to share this recipe with you 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.

Cajun Crawfish Bread

Get you-
½ stick butter
1 clove garlic minced
¾ cup ripe tomatoes, chopped and drained
1 pound cooked crawfish tail meat peeled, cleaned and deveined (fat on)
Cajun seasoning
½ cup mayonnaise
3/4 cup Colby & Monterey Jack Cheese
¼ cup Parmesan
3 tablespoons fresh parsley
1 loaf French bread

Do this-
Get that oven heated to 350 degrees. Rinse the crawfish lightly. In a large skillet melt your butter over medium heat, add your garlic and cook for a few minutes. It should be smelling real good in your kitchen. That is one of my favorite smells- garlic and butter. Next, add your drained may-may’s (tomatoes) and your mud bugs (crawfish). You are going to want to saute for just a minute or two. Remove from heat and season those babies up with some Cajun seasoning. Get you a bowl out and mix mayo, cheese and parsley together. Slowly stir in the tomato and crawfish mixture into the mayonnaise mixture. Cut loaf of bread lengthwise and then in half. Spoon mixture on bread and bake for 5-7 minutes and then turn your broiler on and broil for an additional 3-5 minutes or until bread is crisp and cheese has melted, watch closely. Cut bread into individual portions and serve.