New Orleans Crawfish Bread

Ingredients

• 2 tablespoons unsalted butter
• ½ cup finely chopped onion
• ½ cup finely chopped celery
• ½ cup finely chopped green bell pepper
• 1 ½ tablespoons minced garlic
• 1 pound cooked Louisiana crawfish tails (with any fat)
• 1 teaspoon Worcestershire sauce
• ½ teaspoon Tiger Sauce® or other hot sauce
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper
• ¼ cup chopped green onions
• ½ cup Blue Plate® Mayonnaise
• 1 teaspoon Creole mustard (or other whole-grain spicy mustard)
• 8 ounces grated provolone or mozzarella cheese
• 2 (15-inch) loaves of poboy bread (soft French bread)

Directions

1. MELT butter over medium heat in large skillet; when hot, add onion, celery, and bell pepper.
2. COOK, stirring occasionally, until vegetables have wilted, about 5 minutes. Add garlic; cook and stir for 2 minutes.
3. ADD crawfish tails, Worcestershire, Tiger Sauce® and salt; cook and stir until crawfish have warmed through and released any liquid and the liquid has evaporated, about 3 minutes. Stir in green onions, then set crawfish mixture aside to cool.
4. PREHEAT oven to 350°F.
5. STIR mayonnaise, Creole mustard and cheese into cooled crawfish mixture until well combined. Taste and adjust seasoning if necessary.
6. CUT both loaves of bread nearly in half lengthwise and divide crawfish mixture evenly on bottom portion of each loaf.
7. FOLD top portion of bread back over crawfish filling, then wrap each loaf tightly in aluminum foil. Place on a baking sheet and bake until filling is heated through and cheese is melted, 25 to 30 minutes.
8. SLICE loaves into desired portions and serve hot.