Cajun Crawfish Bread

Step 1

Set the oven to broil on high and move the rack to 6 inches below the heating element so the bread will broil evenly without charring too fast.

Step 2

Slice the baguette lengthwise down the middle so you have two long halves, like cutting bread for a hero sandwich, then place them cut-side up on a baking sheet.

Step 3

Pat the crawfish tail meat dry using paper towels so it will cook evenly and absorb the Cajun spices better.

Step 4

In a small skillet, melt 4 tablespoons of butter over medium heat for about 60 seconds until foaming, then add the minced garlic and cook for 30 seconds until fragrant.

Step 5

Add the crawfish tail meat and 2 teaspoons of Cajun seasoning to the skillet, stir gently with a wooden spoon for 2 minutes until the crawfish is heated through and coated with the seasoning.

Step 6

Spoon the crawfish mixture evenly onto both bread halves, spreading it from the top to the bottom in a single layer.

Step 7

Slide the baking sheet under the broiler and broil for 3 to 4 minutes until the surface turns the color of warm honey and the edges just begin to look darker.

Step 8

Remove the bread from the oven using oven mitts, then scatter the sliced scallions over the top and serve immediately while still hot.