How to 's, What about some Crawfish Bread, here's how!

Crawfish Bread is a Delicious New Orleans Treat, kinda like a Creole Calzone.

Instructions

Difficulty: Challenging

Things You’ll Need:

• 2 lbs Crawfish
• 1 lb Extra sharp Chedder
• 1 lb Provolone
• 2 lg Onion
• 6 lg Jalapeno'
• 1 lg Red Bell Pepper
• 2 Stalks Celery
• 2 Cloves Garlic
• 2 Bunches of Spring Onion
• 1 Bunch Curley Parsley
• 1 TBLS Thyme
• 1 Hand full of Fresh Basel
• 6 Roma Tomatos
• 3 TBLS Paprika
• 2 TBLS Garlic Powder
• 1 TBLS Granulated Garlic
• 2 tsp Mustard Powder
• 5 splashes Lea & Perrins
• 10 Splashed Tabasco
• 1 tsp Cummin powder
• 3 TBLS Dried italian Herbs
• 2 lbs Bread dough or 10 sheets of puff pastry

1. With basic cooking skills this is a simple dish to create. Crawfish Bread was created to sell to people at out door events like the Jazz Festival in New Orleans. I hear that Chef Paul, the wheel chair chef ,cause of his weight, claims to have created it, but i think it just came to be when some Cajun chef put crawfish in a meat pie instead of pork or beef and it just kinda evolved.
2. In order to make this dish i want you to think about who will be eating this, usually its people that want to eat it with there hands, although some high end restaurants now serve this as a main coarse down on the Bayou.
   cut all the veggies into small dice so that when someone bites into the bread slice there are no long pieces causing a messy mouthful of food to ruin there Perlis polo shirt. CHOP CHOP CHOP.
   Sauté all the veggies starting with half the onion for about 10 minutes longer then the rest of the veggies. This will create the layering effect of the Flavors. the Tomatoes should be added after about 15 minutes or when the veggies are 98% done. we want some of the tomato texture to remain.
   Now when the veggies are done add all the spice, Herbs ,and the cleaned crawfish meat ,with the juices if you have any, as well as the Lea and Perrins. Cook this for about 8 minutes. Turn off and let come to room temperature.
3. The Bread or Puff Pastry really is a personal choice. If you use bread dough I want you to roll it paper thin and place it on a floured cookie sheet. What your looking for is a rectangular .5 inch sheet of dough, like a thin crust pizza if you will. The same thing should be done with the Puff Pastry, except you will do this about 10 times ,this will make small personal sized servings, while the bread dough will be served in slices, like a stromboli.
4. The layering. We are just going to put a layer of the shredded cheddar use all of it, then a layer of the cooled down crawfish ,veggie mixture, the a layer of the provolone in the center of the rolled out dough. Now i want you to fold one corner up all the way to the middle of the stuufing, and with a egg wash brush the fold and follow with the side ,brush and fold. The egg wash will make sure that nothing leaks out during the baking process by forming a tight seal. What this will look like afterwards is a kind very fat strudel loaf. Now take another baking sheet with parchment paper and lay them on top of the Bread loaf, squeeze gently and flip both pans to where the wrapped side is now down. The same ting will be done with the Puff pastry there will just be more of them on one sheet.
5. Now coat the top with the egg wash and bake at about 365 for about 25 minutes or until the Dough is done ,it will be dark gold in color.
   There is nothing else like this anywhere i have travelled ,cooked ,or eaten. You could use my remoulade dipping sauce recipe, but it really doesn't need one.Delish......

Tips & Warnings

• when baking remember that the stuffing is fully cooked ,so its only the dough that we are cooking.
• The dough will double to triple in size so remember to give it room on the cookie sheets.
• If you don't have a homemade bread recipe, just go your local pizzeria and buy some raw dough balls.
• If served right out of the oven, the melted cheeses will burn your guest ,so let it stand for about 5 minutes.