Crawfish Monkey Bread
Crawfish Monkey Bread
I’m a little sad because crawfish season is over. To some people that means absolutely nothing but to those of us who LOVE those little mudbugs, when summer rolls around, it’s tough to get over for a few days. So…I usually try and make things during the off season (mid-June thru early January) with wild caught frozen crawfish tails. I have always also loved my mom’s monkey bread so the idea for crawfish monkey bread was born.
Normally monkey bread is made in a bundt pan or tube pan for everyone to pull pieces off as they eat. That’s a great idea but I also thought why not make mini breads in a muffin tin as appetizers for a get-together? OR make bigger individual sizes in the extra large muffin tins? Like your own, individual crawfish monkey bread. The possibilities are amazing.
This recipe is actually very simple but let’s talk about the ingredients a little. Many crawfish breads have you making the dough yourself and they are in the shape of small hand pies and are deep fried. Since this is going to be a monkey bread type, I am using refrigerated biscuit dough. Some, like the picture below, even give you a hint about which one works the best. There are flakey, homestyle, southern, etc. types of biscuits. What you need is none of those. Just plain old original…nothing fancy.
Also, normally I try to make my food pleasing in color and contrast combinations. For example, the bell pepper in this recipe is yellow and red. Well, the crawfish is orangy-red so green bell pepper would have been more eye catching because of the contrast but all the sauce ingredients are inside and won’t show so pick whatever you like. I used the red and yellow because the nutrients and anti-oxidants in them are higher than in the green. Now, if you’ve never worked with crawfish…it does have it’s own aroma. They don’t stink but do smell a little strange to someone who’s not used to them so don’t let it frighten you.
Another thing you’ll find if you read through any of my recipes with cheese is that I LOVE CHEESE!!!!! I could eat my weight in cheese daily. I always add more cheese than any recipe calls for and then I usually put more on top. I tell people I do it because it looks nice but that’s just not true. I do it because I LOVE CHEESE!!!!! I used two types in this recipe, extra sharp cheddar and white cheddar with jalepeno because I also like spice, but you can use any cheese you love the most.
Here goes the recipe:
- 1 stick butter plus 3 tablespoons divided
- 1 clove garlic
- 5 cans (10 count) Pillsbury Buttermilk Biscuits
- 1/2 cup minced onions (I puree mine because I don’t like to crunch into an onion piece)
- 2 tablespoons finely chopped bell pepper of your choice
- 1 pound crawfish tails
- 1 cup sharp cheddar (I used extra sharp)
- 1 cup white cheddar with jalepenos
- Vegetable Oil for frying
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 plus extra sprinkle Creole Seasoning ( I always use Tony Chachere’s)
Saute 3 tablespoons butter, bell pepper, onion, salt and pepper just until tender, about 2 minutes. Add thawed crawfish (it’s precooked so you’re in no danger of getting it underdone) and Tony’s and heat just until mixed well and flavors are blended. Remove from heat (if you like spice) another fresh sprinkle of Tony’s over the top and let cool to room temperature. Be careful though. Tony’s has salt and pepper along with lots of other flavors so you can overdo it.
Peel garlic clove and in a seperate pan melt stick of butter around it so that the butter has a good garlic flavor and set aside.
Preheat oven to 350. Spray bundt pan with non-stick spray. Add cheeses to the cooled crawfish mixture and stir to combine. Start by flattening a single biscuit just by pulling apart with your fingers. Add to the middle, a teaspoon of the filling and fold over and close up by pinching the seam. It doesn’t have to be pretty, just closed. Arrange the balls in the bundt pan. No order is necessary. When I’m about half way I pour half of the garlic butter all over the top and keep going. It seems time consuming when you get started but you’ll be done in no time. The good news is this could easily be done ahead of time and baked off right before you’re ready to eat.
Bake for 40 minutes. Let cool slightly and then invert the pan…PRESTO! Beautiful Crawfish Monkey Bread. Let me know what y’all think?