This is the first dish that I want St Peter hand me when I get to the pearly gates. I’ve been known to stand in line at the Jazz and Heritage Festival for upwards of an hour just to get a small piece of this. This is simply my favorite meal of all. How can it not be? Gooey melted cheese and delicious crawfish all wrapped up in some delicious bread. It just doesn’t get any better.
One thing to be sure of is that you buy Louisiana Crawfish. If you don’t have a local grocer to carry them, check out www.cajungrocer.com. While there grab some boudin also.
Let’s get started to make this:
1 pound of LOUSIANA CRAWFISH
1 onion- diced
1/2 red bell pepper- diced
1/2 green bell pepper diced
2 ribs celery- diced
4 toes of garlic- minced
1/2 bunch of diced green onion
Butter
1/2-1/3 cup Mayo- blue plate or dukes work best
1/2 tablespoon Whole grain mustard- creole mustard if possible
8 oz fresh mozzarella cheese- shredded (Monterey jack and sharp white cheddar work as well)
French bread
Creole seasoning
Black pepper, salt, Garlic powder
Aluminum foil
This is so simple to make, that it’s scary how good it is. I can’t stress enough the need for Louisiana crawfish, but also using blue plate or dukes make a big difference in this dish.
To get started add about half a stick of butter to warmed skillet. You don’t want it hot enough to burn the butter; just melt it.
Add in the trinity as well as the SPG and creole seasoning, start cooking it down. You want to sweat down the trinity until it’s soft and most of the liquid is cooked out. This should take 15-20 minutes.
Add in the garlic and cook it long enough to get fragrant, about 30 seconds.
Add in the crawfish, either some slap ya momma or creole seasoning with some cayenne- and green onion.
The crawfish are cooked already, so you only want to heat them up.
Once they are hot, turn off the heat and add in the Mayo and mustard. Work it altogether to combine.
Add in a little more than half of the cheese and fold it together
Take the French bread and cut it into three pieces, and slice it open.
Line each side with cheese (top and bottom) fill with crawfish mixture and put the top on. Brush the top with melted butter.
Wrap tightly in foil and place in oven at 350 for 20-25 minutes
Remove and enjoy the glorious deliciousness of the best festival food you’ve ever had.