Cajun Crayfish Bread is a traditional American recipe (from Louisiana) for a classic yeast-based bread incorporating crayfish/crawfish), cheese and chillies. The full recipe is presented here and I hope you enjoy this classic American version of: Cajun Crayfish Bread.
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Ingredients:
650g plain flour
1 packet active dry yeast
1 tbsp granulated sugar
1 tsp salt
4 tsp Creole Seasoning
240ml warm water (about 40°C)
1 tbsp olive oil
450g crayfish (crawfish) tail meat, coarsely chopped
150g jar of pimentos, drained and chopped
120g chopped spring onions
120g grated Monterey jack cheese
40g grated Cheddar cheese
1 egg, lightly beaten sesame seeds
Method:
Mix together half the flour, the yeast, sugar, salt, Creole seasoning then gradually add the warm water and oil to the dry ingredients. Beat to a batter then stir-in just enough of the remaining flour to form a soft dough. Tip onto a floured surface and knead until smooth and elastic (about 5 minutes). Form into a ball and place in a lightly-oiled bowl, turning to ensure the dough is evenly coated. Cover and place in a warm spot until doubled in volume (about an hour).
Knock the dough back then place on a floured surface and roll into a 25 x 35cm rectangle. Scatter the crayfish (crawfish) lengthwise over the centre third of the dough and top with the pimentos, spring onions and shredded cheese. With a sharp knife make cuts from the filling to the edges of the dough at 3cm intervals along the sides of the filling. Alternating sides, fold the strips at an angle across the filling (yielding a braided effect). Lift with a palette knife onto a greased baking tray, cover and allow to raise in a warm spot for about an hour.
When ready, brush the loaf with egg wash and sprinkle the top with sesame seeds. Place in an oven pre-heated to 200°C (400°F/Gas Mark 6) for about 30 minutes, until done and golden brown in colour.
