Cajun Crawfish Bread

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  1. 1 (12-ounce) loaf French bread, halved lengthwise
  2. ½ cup mayonnaise
  3. 2 tablespoons butter
  4. ¾ cup finely chopped sweet onion
  5. 3 cloves garlic, minced
  6. 1 pound cooked crawfish tails
  7. ¾ cup chopped green onion
  8. 1 tablespoon chopped fresh parsley
  9. 1 teaspoon Cajun seasoning*
  10. 1 (8-ounce) package cream cheese, softened
  11. ½ cup grated Parmesan cheese
  12. ¾ cup shredded Monterey Jack cheese with peppers
  13. ½ teaspoon sweet paprika
  14. Garnish: parsley

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  1. Preheat oven to 375°.
  2. Place bread halves, cut side up, 
on a baking sheet. Divide mayonnaise between bread halves, spreading evenly. Set aside.
  3. In a large skillet, melt butter over medium heat. Add sweet onion, and cook until softened, 5 minutes. Add garlic, and cook until fragrant, about 
2 minutes. Add crawfish, green onion, and parsley, stirring to combine. Cook until crawfish is heated through, about 5 minutes. Add Cajun seasoning and cream cheese. Remove from heat, and stir until cheese is incorporated.
  4. Divide mixture between bread halves, spreading evenly to cover. Top each half with cheeses and paprika. Bake until cheese has melted, about 15 minutes. Increase oven temperature to broil. Broil 6 inches from heat until cheese has browned, about 2 minutes. Top with parsley, if desired. Serve warm.

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