Crawfish Rolls Recipe

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Take French rolls and core them using an apple corer or a similar tool, boring a hole through the front without cutting all the way through the back.

Save the plugs from the rolls to use later and keep them in a bag to prevent drying out.

Melt 4 tablespoons of butter in a frying pan.

Chop 1/2 of a bell pepper, 1 bunch of green onions, and 1 onion very finely.

Add the chopped onions, green onions, and bell pepper to the melted butter in the pan and lightly season with Tony Chachere's Creole seasoning.

Add the crawfish tails to the mixture and let it simmer for around 15 minutes.

After 15 minutes, add the pepper jack cheese and jalapeno Velveeta cheese to the mixture and melt them down, adjusting the thickness with more cheese if necessary.

Stuff the crawfish mixture into the cored French rolls.

Use the plugs to close the rolls and secure them with toothpicks.

Melt some additional butter and mix in Emeril's Essence to brush on top of the rolls before grilling.

Grill the stuffed rolls for around 15 minutes at approximately 300 degrees until they are crispy on the outside.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens