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Crawfish Bread

2 tablespoons butter, divided Over medium heat, sauté onions, celery,
¼ cup diced onion pepper and garlic in 1 tablespoon butter
¼ cup diced celery until soft.
¼ cup diced red bell pepper
1 teaspoon minced garlic Season with thyme and seasoning
¼ teaspoon fresh thyme blend.
1 teaspoon Creole seasoning
blend (your favorite) Add crawfish tails, salt and green
½ lb. Louisiana crawfish tails onions and sauté for 1 minute.
½ teaspoon salt
2 tablespoons green Take off heat and cool. Once cooled,
onion tops add mayo, Creole mustard and
¼ cup mayo cheeses and mix well. Slice po-boy
1 teaspoon Creole mustard breads in half lengthwise.
2 oz. Parmesan
2 oz. Cheddar/jack Spread a quarter of the crawfish-cheese mix on each bottom and cover with the top.
4 po-boy bread or sub rolls
Brown bread in a skillet with remaining tablespoon of butter as you would a grilled cheese.

Recipe courtesy of Eliza Restaurant & Bar.

BATON ROUGE AREA

Nestled on the banks of the Mississippi River, you’ll find Baton Rouge – Louisiana’s Capital City. With an
extensive restaurant scene and a culture that is second to none, it’s a perfect place to visit!
8oo-LA-ROUGE | VisitBatonRouge.com

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