Crawfish bread. It’s a New Orleans tradition. At our best festival of the year, Jazz Fest, it’s basically a sin to not eat some crawfish bread. So I decided why not make a grain-free version of it today.
Now I’m going to be honest. I’ve never eaten it. I was completely gluten free when I went to Jazz Fest and I didn’t get any. BUT my sister has had it, truly loves it, and was my designated taste tester for this recipe. I made two “loaves”, and my family finished them off in days and asked for more. This recipe is a keeper. I’m sure of it.
I made the Crawfish Bread the same day as I made Crawfish Dip. With two gallon bags full of boiled crawfish (which I still haven’t made a dent in!), I knew it was time to start making dishes with it. This recipe is basically a flatbread, with crawfish goodness on top of it. It is great as an appetizer, but be sure to have an oven available because you will want this nice and hot, unlike the crawfish dip recipe which can be served hot or cold!
I can’t get enough of Cajun food lately! And what’s more exciting is that I’m moving to New Orleans in less than a month. I found an adorable house blocks away from a coffee shop, a grocery store, and cute boutiques! New Orleans food scene is so hot, so I’m really hoping I will have weekends to explore and eat my way through the city. Comment below and tell me 1) Have you ever had crawfish dip? Or 2) Have you been to New Orleans?!
- 1 egg
- 1 1/2 tablespoon Lemon juice
- 1/2 teaspoon Mustard powder
- 1/2 cup Avocado oil
- 1/2 cup Olive oil (light)
- About 1 cup of Paleo mayo
- 1/2 cup pepper jack cheese
- 2 TB green onions, chopped
- 2 cups crawfish
- Salt, Pepper
- 2 Tablespoons butter
- 1/4 cup coconut milk (the thick portion not watery section, I use the brand THAI kitchen)
- 1/4 cup water
- 1 teaspoon sea salt
- 3/4 cup almond flour
- 3/4 cup + 2 Tablespoons tapioca flour
- 1/4 cup Parmesan or pepper jack cheese, for topping
- Place the 1 egg, lemon juice, and mustard powder in a blender or food processor. Pulse a few times until frothy and blended.
- The key to this step is being patient and slow. Tablespoon by tablespoon start to add the olive oil and avocado oil, while the blender or food processor is on. Keep pouring slowly. It should take 2 to 3 minutes. If you rush this it will not emulsify.
- Combine mayo, pepper jack, green onions, crawfish, salt and pepper in a small bowl. Put to the side and make the crust
- Preheat the oven to 500 F.
- In a small saucepan, add butter, coconut cream, water, and sea salt and heat on high.
- While this is heating, add tapioca flour and almond flour to your stand mixer bowl.
- Once the wet mixture is bubbling, pour it into your stand mixer with the dry ingredients.
- Turn mixer on slow to medium. It should thicken quickly. It should be thick and dough like. If it is not, add more tapioca, 1 Tablespoon at a time.
- Roll dough onto a sheet pan, lightly covered in tapioca. Roll it very thin into to two long flatbread loaves.
- Place in oven for 7-8 minutes, or until lightly browned.
- Remove from oven and lower oven temperature to 450 F.
- Top each “loaf “with the crawfish mayo mixture and sprinkle the extra 1/2 cup cheese on top.
- Place in oven again for 7-8 minutes. Enjoy.