Crawfish Recipe
Crawfish Bread
Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons , plus 1 teaspoon vegetable oil
1 Envelope dry yeast -- (1/4-ounce)
2 Tablespoons sugar
2 Cups warm water (about 110 degrees F)
6 Cups unbleached all-purpose flour
3/4 Cup yellow cornmeal
2 Teaspoons salt
1 Tablespoon butter
1/2 Cup minced onions
1 Tablespoon finely chopped red bell peppers
1 Tablespoon finely chopped yellow bell peppers
1 Pound crawfish tails
1/4 Pound grated cheddar cheese
1/4 Pound white grated cheddar cheese
Vegetable Oil for frying
Salt and pepper to taste
Creole Seasoning
Preparation:
In the bowl of an electric mixer, place two tablespoons of the vegetable
oil, yeast and sugar. The mixer should be fitted with a dough hook.
Then add the water. With the mixer on low speed, beat the mixture
for about 4 minutes to dissolve the yeast. *Note, if the yeast mixture
doesn't begin to foam after a few minutes, it means it's not active
and will have to be replaced. In a large mixing bowl, combine the
flour, 1/2 cup plus the 2 tablespoons of the cornmeal, and the salt.
Then add this mixture to the yeast mixture. On low speed begin to
mix the dough. Increase the speed as the dough begins to pull away
from he sides of the bowl and form a ball. Remove dough from bowl
and lightly coat the entire surface with the remaining teaspoon
of vegetable oil. Place dough in clean bowl (preferably glass).
Cover the bowl with plastic wrap. Then set in a warm, dry place
and let rise until doubled in size, about 2 hours. Meanwhile, in
a saute pan melt the butter. Add onions and peppers. Season with
salt, pepper and creole seasoning. saute for 2 minutes. Season crawfish
with salt, pepper, and creole seasoning and then add crawfish to
the saute pan. Saute for 2 minutes and then remove from pan, set
aside to cool to room temperature. When the dough has doubled in
size, remove from bowl and turn onto a lightly floured surface.
Using your hands gently roll dough and form a narrow loaf about
24 inches long. Now cut dough into 18 equal pieces. With a rolling
pin, roll each on a lightly floured surface to form thin round disks,
about 1/8-inch thick. In a bowl combine the cooled crawfish mixture
with booth cheddar cheeses. Mix well. Spread about 2 tablespoons
of the filling over half of the dough round. Fold the other half
of the dough over the filling, forming a half-moon shape, and then
pinch the edges tightly to seal completely. Now sprinkle two parchment
lined baking sheets with remaining cornmeal. Place the completed
breads on the baking sheet about 1-inch apart. Cover the breads
with plastic wrap and let rise in a warm, dry place until doubled
in size, about 30 minutes. In a one gallon sauce pot, heat enough
vegetable oil to freely deep fry 2 or 3 half moons at a time (several
inches deep). When the oil reaches 350 degrees F carefully add the
stuffed breads. Fry for about 3 minutes, turning them with a metal
spoon for even frying. Remove from the oil and drain on a paper-towel
lined plate. Season while hot with creole seasoning.
Nutritional Information:
60 Calories (kcal); 3g Total Fat; (42% calories from fat); 2g Protein;
6g Carbohydrate; 8mg Cholesterol; 283mg Sodium
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