This hearty Cajun appetizer is inspired by a Louisiana restaurant favorite.

Crusty French bread is topped with a delicious blend of crawfish, cheese, and spices and baked until melted and gooey!

When we lived in Louisiana one of our favorite local restaurants was called Luna Bar and Grill in Lake Charles.

One of my favorite meals at Luna was their Ambrosia Style Salad and their 3 Cheese Crawfish Bread.

Since we now live in Missouri I thought I would recreate our favorite dish at home!

My husband requested this bread for his last birthday celebration dinner. It was a huge hit!

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Cajun Crawfish Bread

Ingredients

• 1 loaf French bread halved lengthwise
• 4 tbsp butter
• 1/2 large yellow onion diced
• 4 cloves garlic minced
• 3 green onions diced
• 1 lb crawfish tails cooked
• 1 tsp Cajun seasoning
• 1 8 oz package cream cheese softened
• ½ cup mayo
• 1 tsp spicy or Creole mustard
• 1 cup Monterey Jack cheese shredded
• 1/4 cup Parmesan cheese shredded
• 1 tsp paprika
• parsley chopped for garnish

Instructions

• Preheat oven to 375°.
• In a large skillet, melt butter over medium heat then add onion.
• Cook until softened then add garlic, stirring until fragrant.
• Add crawfish and green onion and cook for about five minutes until heated.
• Finally stir in cream cheese and Cajun seasoning until smooth and remove from heat.
• In a bowl add mayo, mustard, and both shredded cheeses. Stir until smooth.
• Add halved bread cut side up on a large baking sheet.
• Spread mayo mixture on both bread halves.
• Top each half with crawfish mixture, spreading to cover.
• Sprinkle paprika all over the bread.
• Bake until melted, about 15 minutes.
• Turn oven to broil and brown for about 2 minutes.
• Remove from oven and let cool slightly.
• Sprinkle on parsley and slice and serve warm.

In a large skillet, melt butter over medium heat then add onion.
Cook until softened then add garlic, stirring until fragrant.

This is a great way to use up leftover crawfish from a seafood boil or simply buy a pack of frozen cooked crawfish tails and defrost.

Add crawfish and green onion and cook for about five minutes until heated.

Finally stir in cream cheese and Cajun seasoning until smooth and remove from heat.

In a bowl add mayo, mustard, and both shredded cheeses. Stir until smooth.

Add halved bread cut side up on a large baking sheet.

Spread mayo mixture on both bread halves.

Top each half with crawfish mixture, spreading to cover.

Sprinkle paprika all over the bread.

Bake at 375 degrees until melted, about 15 minutes.

Turn oven to broil and brown for about 2 minutes.

Remove from oven and let cool slightly.

Sprinkle on parsley.

Slice and serve warm. Enjoy!

The birthday boy was so excited, as you can see!

The post Cajun Crawfish Bread appeared first on For the Love of Food.

• Homestyle Thick and Hearty Traditional Sauce
• Homestyle Thick and Hearty Meat Sauce
• Homestyle Thick and Hearty Four Cheese Sauce
• Homestyle Thick and Hearty Roasted Garlic Sauce
• Homestyle Thick and Hearty Mushroom Sauce

My little loves request pasta, especially spaghetti, for dinner almost every night. I have made them many different tasty versions of spaghetti but for dinner tonight I decided to make a carb lovers delight: Spaghetti Stuffed Garlic French Bread! I know it looks -and sounds-amazing, right?! Even better, it can be made in under 30 minutes and will win over your pasta lovin’ family!

Find more RAGU recipes here. 

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Spaghetti Stuffed Garlic French Bread

Makes 4-5 servings

Ingredients

• 1/2 23 oz jar RAGÚ® Homestyle pasta sauce {I used Homestyle Thick and Hearty Mushroom Sauce}
• 1/2 box {8oz} spaghetti pasta
• 1 cup Mozzerella cheese shredded
• 4 oz cream cheese cubed
• 1 loaf of French bread
• 2 tbsp butter melted
• 1/4 cup Parmesan cheese grated
• 2 tbsp parsley finely chopped
• 1/2 tsp garlic powder

Instructions

• Preheat the oven to 350 degrees.
• Bring a pot of salted water to a boil.
• Add spaghetti noodles and cook according to the package, about 8 minutes. Drain and set aside.
• Add Ragu Homestyle sauce and cubed cream cheese to the pot with the cooked spaghetti and toss to combine and melt cheese.
• Slice about 2 inches deep through the top of the bread, and continue to cut a large rectangle, being careful not to cut through the bottom of the bread.
• Remove top of bread and hollow out middle to create a rectangular bread bowl. Place both the cut loaf and the top piece, side by side, on a baking sheet.
• Spoon spaghetti mixture into prepared French bread and top with shredded mozzarella cheese, 1 tbsp chopped parsley, and 2 tbsp Parmesan cheese.
• Brush melted butter all over the top of the bread and the sides of the cut loaf.
• Sprinkle the top loaf with garlic powder, remaining parsley and Parmesan cheese.
• Bake for 8-10 minutes or until cheese is melted and slightly golden.
• Slice spaghetti filled bread and garlic bread loaf into servings and serve together.

 

 

 

The post Spaghetti Stuffed Garlic French Bread appeared first on For the Love of Food.