Crawfish Bread

Instructions

1. 1

   In a large heavy skillet, melt the butter and heat it to a bubble. Add flour gradually and stir constantly over medium-high heat to make a roux. Cook until light brown--about five minutes.

2. 2

   Lower heat and add green onions, bell pepper, and celery. Saute until limp, but not browned--about three minutes. Keep stirring to avoid burning the roux.

3. 3

   Add wine and bring it to a boil. After a minute, add stock, thyme, bay leaf, and garlic, then return to a boil. Simmer about five minutes more, or until thickened.

4. 4

   Add crawfish tails, tomatoes, parsley, green onions, Creole seasoning, and salt. Simmer for about eight to ten minutes, until sauce can be picked up with a fork. Adjust seasonings with salt and pepper.

5. 5

   Sprinkle a thin but complete layer of cheese over bread. Put the bread into a hot broiler or toaster oven until the cheese melts. Take the bread out and spoon the crawfish sauce down the center of the bread, and top with a sprinkling of Parmesan cheese. Return to the oven until the sauce begins to bubble. Slice into appropriate serving portions and serve hot.