Free Recipe Jazz Fest Crawfish Bread
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Jazz Fest Crawfish Bread Recipe
1 Recipe Basic Bread Dough For
-Stuffed Bread; see * Note
1/2 lb Monterey or Pepper Jack
-cheese; cut 1/4” dice
1 lb Cooked; peeled crawfish
-tails or shrimp, coarsely
-chopped
1-1/2 tb Bayou Blast; see * Note
1 Egg; lightly beaten with
1 ts Water; for egg wash
Jazz Fest Crawfish Bread Preparation
* Note: See the “Basic Bread Dough For Stuffed Bread” and “Bayou Blast – {Emeril’s Creole Seasoning}” recipes which are included in this collection. Thoroughly butter a 9- by 5- by 4-inch loaf pan. On a lightly-floured work surface, roll dough into a 9- by 15-inch rectangle, with short side facing you. Leaving a 1-inch border, scatter dough evenly with diced cheese. In a small bowl toss crawfish tails with Bayou Blast to coat; sprinkle evenly over cheese. Starting with side closest to you, roll up dough into a log; brush edge with egg wash to seal. Transfer to loaf pan, seam-side down, cover with a dish towel and leave to proof until doubled, about 40 minutes. Preheat oven to 350 degrees. Using a razor or serrated knife, make a shallow slash down center of dough, lengthwise, and brush with egg wash. Bake bread until brown and firm, about 30 minutes. Let bread cool in pan on a rack 20 minutes. Serve warm or at room temperature. This recipe yields 1 loaf. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK – (Show # EE-045 broadcast 03-07-1997) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 03-13-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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