Cajun Crawfish Bread

Crusty bread topped with spicy crawfish, butter, and Cajun spices, then broiled until golden. A one-pan showstopper ready in 20 minutes.

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Ingredients

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.
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.
3
Pat the crawfish tail meat dry using paper towels so it will cook evenly and absorb the Cajun spices better.
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.
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.
6
Spoon the crawfish mixture evenly onto both bread halves, spreading it from the top to the bottom in a single layer.
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.
8
Remove the bread from the oven using oven mitts, then scatter the sliced scallions over the top and serve immediately while still hot.

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