Shelly's Recipe

CAJUN CRAWFISH-STUFFED FRENCH BREAD

Category: Hot

1/4 cup butter
1 cup holy trinity, diced (peppers, onions and celery)
1 tsp. crushed garlic
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1 tsp. paprika
4 tbsp white wine
2 tbsp seafood stock or clam juice
Salt to taste
8 oz. cream cheese, cut into small pieces
1 lb. peeled crawfish tails
1/4 cup each fresh parsley and green onions, chopped
1 large loaf French bread

Melt butter in medium saucepan on medium high heat. Add onions, bell pepper, and celery and saute for 5 minutes. Add cayenne pepper, black pepper, paprika, and garlic and stir well. Stir in white wine and seafood stock, and reduce heat to low. Add crawfish tails and salt and mix well and cover and simmer for 20 minutes.

Gradually add cream cheese until melted, stirring often and cook for 5 minutes. Add green onions and parsley and a little more white wine if mixture is too thick.

Cut bread in half and scoop out center portion of French bread loaf. Fill bottom portion with crawfish mixture. Place top half on top, brush with melted butter and bake in a 350 degree oven for 15 minutes. Can also be made with shrimp. Sinfully delicious!