Ingredients

• 1 lb peeled, cleaned and deveined crawfish tail meat

• 1/2 stick butter

• 1 clove minced garlic

• 3/4 cup ripe, chopped and drained tomatoes

• 1 tablespoon Cajun seasoning

• 3/4 cup Monterey Jack cheese

• 1/4 cup grated Parmesan cheese

• 1/2 cup mayonnaise

• 3 tablespoons chopped fresh parsley

• 1 loaf French bread

• Directions

  Preheat the oven to 350 degrees Fahrenheit.

  Clean the crawfish by rinsing them. Melt the butter in a large skillet over medium heat. Cook for a few minutes after adding the garlic. Combine the tomatoes, Cajun seasoning, and crawfish in a mixing bowl. 1 minute of sautéing Turn off the heat.

  Combine the cheeses, mayonnaise, and parsley in a mixing bowl. Toss in the tomato and crawfish combination with the mayo.

  Cut the loaf of bread in half lengthwise and then in half again. Bake for 10 to 15 minutes after spooning the mixture onto the bread. After that, broil for another 3 to 5 minutes. To avoid burning, keep a tight eye on the situation. Using a knife, cut the bread into individual servings.

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