Louisiana Cajun Stuffed Breads

These masterful Cajun stuffed breads are easy to make and are packed with the flavors of New Orleans. It's hard to stop eating them. It's a good idea to make more than one as the first will be gone before you can look up. Refrigerate or freeze any leftovers for future enjoyment.

4.25 from 4 votes

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Course: Hand Food, Lunch, Snack

Cuisine: American, American Deep South, New Orleans, North American

Prep Time: 25

Cook Time: 25

Total Time: 50

Servings:

Author: My Hungry Traveler

Equipment

Baking sheet
Medium bowl
Pastry brush
Wire rack,

Ingredients

Crawfish Bread

2 loaves French bread
2 cups Crawfish tails (or shrimp, each chopped into 3 pieces)
4 tbsp Butter + 1 tbsp melted for brushing top
½ cup Sweet onion, diced
½ cup Scallion, chopped
1 clove Garlic, minced
¼ cup Red bell pepper, diced
½ tsp Dry mustard
1 tsp Cajun seasoning (homemade, Slap-ya-Mama, Old Bay Crab Boil)
½ tsp Sweet paprika
⅓ cup Mayonnaise
⅓ cup Monterey or pepper jack cheese, shredded
⅓ cup Cheddar cheese, shredded
⅓ cup Mozzarella cheese, shredded

Sausage Bread

2 loaves Frozen bread dough or frozen pizza dough
1 lb Hot breakfast or Italian sausage
1 cup Chopped onion
1 cup Green bell pepper
1 medium Jalapeno pepper, chopped
1 large Egg beaten with 1 tbsp water for an egg wash
2 tbsp Butter, melted
1 cup Monterey or pepper jack cheese, shredded
½ cup Cheddar cheese, shredded

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Instructions

Crawfish Bread

Prep - Defrost crawfish. Cut French bread in half longways and hollow our inside of the loaf. Chop all vegetables. Remove any sausage casings. Preheat oven to 375°F (190°C).
Make Filling- In in a large skillet, melt butter over medium-high heat. Saute crawfish, onion, scallion, garlic, and red bell pepper for 15 minutes. Blend in dry mustard, paprika, Cajun seasoning, and mayonnaise. Add cheeses and mix until everrything is well blended.
Cook - Spread crawfish mixture in side bread and put halves back together. Butter the top of the loaf and wrap completely in foil. Bake for about 20 minutes. Remove from foil and cut crossways into 2-inch slices. Serve hot.

Sausage Bread

Prep - Place frozen bread dough in the refrigerator the night before using. Remove thawed dough from refrigerator and place on lightly floured parchment paper. Lightly grease a baking pan. Chop vegetables. Preheat oven to 350°F (175°C).
Make Filling - Brown sausage in a skillet over medium-high heat, breaking it up while it cooks. Remove to a paper towel lined plate with a slotted spoon. Add onion, bell pepper, and jalapeno to pan drippings. Saute until tender, about 5 minutes.
Assemble - Place bread dough flat on top of parchment paper. Roll each in to rectangle about ¼-inch thick. Brush with melted butter then add half of sausage mixture down the middle of each, leaving a border all around. Top each with half the cheese. Using egg wash as a glue, brush all 4 edges with egg wash. Roll long bottom of dough over filling. Fold sides in and then fold the top over with addional egg wash. Gently press the seam together to seal. Roll off parchment onto to baking sheet, seam-side down. Repeat with second loaf.
Cook - Brush bread with remaining egg wash and poke several vent holes into the tops. Bake until golden brown, about 35 to 40 minutes. Allow to cool for 5 to 10 minutes on a wire baking rack. To serve, slice into 1½-inch slices, arrange on a platter. Serve hot.

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