Crawfish Bread
Adapted from The Encyclopedia of Cajun and Creole Cuisine, Chef John Folse

Makes 4 to 5 servings.

2 cups peeled crawfish tails
1 loaf French bread
1/2 stick butter
1/2 cup diced onions
1/2 cup diced celery
1/4 cup diced red bell peppers
1 tablespoon minced garlic
1/2 teaspoon dry mustard
1/2 cup mayonnaise
1/3 cup mozzarella cheese
1/3 cup Cheddar cheese

Slice French bread in half lengthwise and scoop out the inside of the loaf. Set aside. In a large skillet, melt butter over medium-high heat. Sauté crawfish, onions, celery, bell peppers and garlic 15 minutes. Blend in dry mustard and mayonnaise. Add cheeses and blend until melted. Spread crawfish mixture inside the bread then put halves back together. Butter the top of the loaf, wrap it in foil and bake on a barbecue pit or in a 350˚F oven for 20 to 30 minutes. Cut bread into slices and serve hot.

Pair with:
An Italian white wine like Lacryma Christi Bianco by Mastroberando matches this delicious cheese and crawfish filled bread.