Ingredients:
1 1/2 stalk celery, diced
1/2 medium onion, diced
2 cloves garlic, minced
1 cubanelle pepper, diced
1 1/2 cup cooked crawfish tails*
1/3 cup mayonnaise
3/4 cup asadero or mozzarella cheese
1/4 cup grated Parmesan
1-2 Italian sandwich loaves

Directions:
Heat a small amount of canola oil in a skillet. Add the celery, onion, garlic and pepper and saute until the onion is soft and translucent. Allow to cool 5-10 minutes. Scrape into a medium bowl and add the crawfish, mayo, and cheese. Stir to combine. Set aside.

Slice the bread in half the long way. Scoop out some of the middle of each halve. Fill with crawfish mixture. Sprinkle with additional cheese if desired. Place over hot coals on a grill and cover and cook until heated through and the cheese melts (about 10 minutes) or bake for about 10 minutes in a 350 oven. Serve immediately.

*I used crawfish tails leftover from a crawfish boil. If you are using fresh/frozen unflavored tails, toss in some Cajun seasoning. Mine were well-seasoned already.

My thoughts:

We have been crawfish crazy this weekend thanks to Cajuncrawfish.com which sent us 30 lbs of live crawfish so we could have a crawfish boil. Oy! I have never seen so many crawfish in my life and they were clanking away in the giant pot we bought to cook them in. Living in Baltimore, I’d  never cooked live crawfish (much less eat them more than a handful of times) before but it was quite easy and the results were delicious. We planned it to have lots of crawfish tails leftover to create new recipes with. It was a little daunting peeling 30 lbs of crawfish but honestly (and don’t kick me out of Maryland for saying this) it was much easier and quicker than picking crabs. We had all 30 lbs done in about 2 hours including eating and talking time. Not bad! We lucked out and had lovely weather too; it had been dreadful all week so I was worried.

This bread was the first thing I made with the leftovers. It is sort of like chunky crawfish dip stuffed into bread. YUM! I grilled ours because we had some coals ready but I did try it in the oven and it worked just as well–you just miss the smoky flavor the charcoal gives you.