Crawfish Bread


2 tablespoons unsalted butter
½ cup finely chopped onion
½ cup finely chopped celery
½ cup finely chopped red bell pepper
1½ tablespoons minced garlic
½ teaspoon finely chopped fresh thyme leaves
1½ teaspoons Emeril’s Original Essence
1 pound cooked Louisiana crawfish tails (with any fat)
½ teaspoon salt
¼ cup chopped green onion tops
½ cup mayonnaise
1 teaspoon Creole mustard, or other whole grain spicy mustard
4 ounces grated Provolone or mozzarella cheese
4 ounces grated white Cheddar cheese
Two 15-inch loaves of soft French bread


Melt the butter over medium heat in a large skillet and, when hot, add the onion, celery, and bell pepper. Cook, stirring occasionally, until the vegetables have wilted, about 5 minutes. Add the garlic, thyme, 1 teaspoon of the Essence and cook, stirring, for 2 minutes. Add the crawfish tails, salt, and remaining Essence and cook, stirring, until the crawfish have warmed through and released any liquid and the liquid has evaporated, about 3 minutes. Stir in the green onions and set aside to cool.
Preheat the oven to 350°F.
When the crawfish have cooled, stir in the mayonnaise, Creole mustard, and the cheeses until well-combined. Taste and adjust the seasoning if necessary.
Cut the two loaves of bread nearly in half lengthwise and divide the crawfish filling evenly among the bottom portion of the two loaves. Fold the top portion of bread back over the stuffing and then wrap each loaf tightly in aluminum foil. Place on a baking sheet and bake until the filling is heated through and the cheese is melted, 25 to 30 minutes. Slice into the desired size portions and serve hot.