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 COMMENT:
What better way to eat crawfish étouffée than nestled
in a loaf of French bread!
INGREDIENTS:
- 1 (28-ounce) bag of Chef John Folse's Louisiana Style Crawfish
Étouffée
- 5 tbsps cornstarch
- 1/3 cup water
- 1 loaf French bread
- 3 tbsps butter, softened
Crawfish Bread
Preheat oven to 350°F. Take Crawfish Étouffée
and heat according to package directions. In a medium saucepan,
pour contents of bag and bring to a simmer. In a small bowl add
5 tablespoons cornstarch and 1/3 cup water and mix until cornstarch
is dissolved. Add cornstarch to simmering étouffée
and stir until thickened. The mixture will be slightly thicker than
pie filling. Set aside to cool. Cut top off of a loaf of French
bread. Scoop inside out of loaf and set aside. Put crawfish mixture
into bread. Butter top, place on top of filling and wrap loaf in
foil. Bake for 20-30 minutes. Cut into slices and serve.
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