Evy’s Cajun Kitchen
There’s a scripture that says “Man cannot live by bread alone” but I think I could. I love bread – and this has been a lifelong love of mine too. It started back when I was a child and has continued to present time.
I remember when I was young, and my little Cajun granny calling all the grandkids, telling us what time the bread would be coming out of her oven. This bread was like no other to me. She made good homemade French bread. Crusty on the outside, warm and soft on the inside. All we had to do was show up, slather on the butter and eat. My daddy makes that bread now and it’s divine! When it rains, you can almost bet there will be bread at his house.
I love all kinds of bread though, and I love those creative breads with toppings most of all.
I was introduced to this bread at a Thanksgiving gathering at one of my aunt’s house and I knew there was a new love affair beginning. It’s a little out of the ordinary, unless you’re from south of Interstate 10, then anything goes.
1 stick butter (not margarine)
pinch of garlic powder
pinch of paprika
1/2 cup Duke’s mayonnaise
1 pound Monterrey Jack cheese, grated
2 green onions, chopped
1 pound pre-cooked crawfish (boiled and chopped)
1 loaf French bread (If I buy the bread, I get the loaf with the garlic butter spread already on it.)
Pre-heat oven to 325
In large bowl, combine butter, mayonnaise, cheese, green onions and crawfish. Stir until thoroughly combined.
Spread mixture on each half of bread. Bake for 20-25 minutes, until mixture is completely melted and beginning to turn light brown and bubbly.
Cut and serve immediately. This bread goes great with gumbo or etouffee.