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La Belle Cuisine
Emeril’s Crawfish Bread
Every Day's a Party:
Louisiana Recipes for Celebrating
with Family and Friends
by Emeril Lagasse with Marcelle Bienvenu and
1999, William Morrow and Co.
“Crawfish Bread is a very
popular Jazz Fest food. It’s one of those ‘walk and eat’ kinds of edible
that’s a must at festivals. It is without question Felicia’s favorite
Fest food item, and she cannot or will not go to the Fest without having
one, two, or three Crawfish Breads. At Jazz Fest, they’re made in individual
are wrapped in aluminum foil, perfect for chomping on while
listening to the Nevilles, Jimmy Buffet, or Irma Thomas. The true test that
the bread is made
just right is that the cheese drips down your chin. I mean
1 envelope active dry
1 tablespoon sugar
2 tablespoons plus 1 teaspoon vegetable oil
1 1/4 cups warm water (about 110°F)
3 1/2 cups bleached all-purpose flour
2 1/2 teaspoons salt
1 tablespoon unsalted butter
1/2 cup chopped yellow onion
1 tablespoon finely chopped red bell pepper
1 tablespoon finely chopped yellow bell pepper
1/2 teaspoon cayenne
1 1/2 pounds peeled crawfish tails
1/2 pound sharp cheddar cheese, grated
1/2 pound Monterey Jack cheese with
1 large egg, beaten
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Combine the yeast,
sugar, and 2 tablespoons of the vegetable oil in the
bowl of a stand mixer
fitted with a dough hook. Add the warm water.
With the mixer on low speed,
beat the mixture for about 1 minute to
dissolve the yeast. If the yeast
mixture doesn’t begin to foam after a
few minutes, it means it’s not active
and you will have to start over
with fresher yeast.
In a large mixing bowl, combine the flour and 1 teaspoon of the salt.
1/4 cup at a time to the yeast mixture, mixing on low speed until
lightly comes together. Increase the speed to medium and
beat until the
dough pulls away from the sides of the bowl, forms a
ball, and starts to
climb up the dough hook.
Coat a large bowl with the remaining 1 teaspoon vegetable oil. Put the
in the bowl and turn it to oil all sides. Cover the bowl with plastic
set aside in a warm, draft-free place, and let rise until doubled in
about 1 hour.
Meanwhile, in a large skillet, melt the butter over medium heat. Add the
onion, bell pepper, the remaining 1 1/2 teaspoons salt, and the cayenne.
Cook, stirring, for 4 minutes. Add the crawfish and cook, stirring, for 5
minutes until they are soft. Remove from the heat, drain off any excess
liquid from the pan, and set aside to cool.
Remove the dough from the bowl and turn it onto a lightly floured work
surface. Push it down, then, using your hands, pat it out to flatten it.
it up, dust the work surface with flour, and return the dough to the
work surface. Roll it out to a 20 X 15-inch rectangle, about 1/8 inch thick.
Combine the cheeses in a medium-size mixing bowl. Sprinkle half of the
cheese over the upper half of the rectangle of dough, leaving a 1/2-inch
border. Spoon the crawfish mixture evenly over the cheese. Top with
remaining cheese. Fold the other half of the dough up over the filling,
forming a half-moon shape, and pinch the edges tightly to seal completely.
Fold the edges over, seal securely, and then crimp. Carefully transfer the
dough to a baking sheet lined with parchment paper. With a sharp, pointed
knife, make three slits on top, about 6 inches apart. Brush the surface of
the dough with the beaten egg and sprinkle with the kosher salt and black
pepper. Cover with plastic wrap and set aside in a warm, draft-free place
until doubled in size, about 1 hour.
Preheat the oven to 400 degrees F.
Remove the plastic wrap and bake the bread until golden brown, 30 to 35
minutes. Let cool slightly. Cut crosswise into 12 equal portions and serve
warm. Makes 1 large loaf, 12 servings
Who's Your Mama, Are You Catholic,
and Can You Make a Roux? (Book 1):
A Cajun/Creole Family Album Cookbook
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