Ingredients Jump to Instructions ↓

  1. 1 Basic Bread Dough For Stuffed Bread - seeNote

  2. 1/2 lb 227g / 8oz Monterey or Pepper Jack cheese - cut 1/4" dice

  3. 1 lb 454g / 16oz Cooked, peeled crawfish tails or shrimp - coarsely chopped

  4. 1 1/2 tablespoons 22ml Bayou Blast - seeNote

  5. 1 Egg - lightly beaten with

  6. 1 teaspoon 5ml Water - for egg wash

Instructions Jump to Ingredients ↑

  1. * Note: See the "Basic Bread Dough For Stuffed Bread" and "Bayou Blast - {Emeril's Creole Seasoning}" recipes which are included in this collection.

  2. Thoroughly butter a 9- by 5- by 4-inch loaf pan. On a lightly-floured work surface, roll dough into a 9- by 15-inch rectangle, with short side facing you. Leaving a 1-inch border, scatter dough evenly with diced cheese. In a small bowl toss crawfish tails with Bayou Blast to coat; sprinkle evenly over cheese. Starting with side closest to you, roll up dough into a log; brush edge with egg wash to seal. Transfer to loaf pan, seam-side down, cover with a dish towel and leave to proof until doubled, about 40 minutes.

  3. Preheat oven to 350 degrees.

  4. Using a razor or serrated knife, make a shallow slash down center of dough, lengthwise, and brush with egg wash. Bake bread until brown and firm, about 30 minutes. Let bread cool in pan on a rack 20 minutes. Serve warm or at room temperature.

  5. This recipe yields 1 loaf.


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