Contessa's Cajun Crawfish Bread

A loaf of French bread split lengthwise, loaded with crawfish tails in a cream cheese base, and blanketed in Parmesan and Monterey Jack. Contessa's Cajun crawfish bread comes out of the oven bubbling, hits the broiler for two minutes, and disappears fast.

Ingredients

• 1 12 oz loaf French bread, halved lengthwise
• ½ cup mayonnaise
• 2 tablespoons butter
• ¾ cup finely chopped sweet onion
• Garlic, minced, to taste
• 1 pound cooked crawfish tails
• ¾ cup chopped green onion
• Cajun seasoning, to taste
• 1 8 oz package cream cheese, softened
• ½ cup grated Parmesan cheese
• 1 cup shredded Monterey Jack cheese
• Parsley, to taste

Directions

1. Preheat oven to 375°F.
2. Place bread halves cut side up on a baking sheet. Divide the mayonnaise between the halves and spread evenly. Set aside.
3. In a large skillet, melt butter over medium heat. Add sweet onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 2 minutes. Add crawfish, green onion, and parsley, stirring to combine. Cook until the crawfish is heated through, about 5 minutes. Add Cajun seasoning and cream cheese. Remove from heat and stir until the cream cheese is incorporated.
4. Divide the mixture between the bread halves, spreading evenly to cover. Top each half with the cheeses. Bake until the cheese has melted, about 15 minutes.
5. Increase oven temperature to broil and broil about 2 minutes. Top with parsley, if desired.

Recipe submitted by Foodies of Lafayette member Contessa Guillory-Brown.