Don't know who Jerry is, but his recipe was in the paper. I think it was the New Orleans paper.... I forget. Maybe I should start cutting out the stories with the recipes so I can remember who Jerry is and why his recipe is in the paper. I'm sure it had a compelling story to go along with the crawfish french bread.
Anyway... Pre-oven to 350.
Chop one green bell pepper, one onion, few cloves of garlic, and two stalks of celery. Heat in 1/4 cup olive oil and 3 tablespoons of butter until wilted and soft.
Add a pound of crawfish.
Make sure it is Louisiana crawfish. Look close. A Cajun name doesn't mean its from da'bayou.
Add 1/2 cup white wine and one block of cream cheese cut into pieces.
Heat and mix all together. Add creole seasoning. Let it sit off the heat for a few minutes so the flavors can blend. Set half of it aside for dinner tomorrow.
Open the french bread loaf
cut in half down the middle, opening it up a bit.
Sprinkle 1/2 cup or so Italian cheese and half the crawfish mixture in the middle of the bread.
Fold the bread back over to make a loaf. Pinch it closed. Cut a couple of slits in the top of the bread.
Bake at 350 for 20-22 minutes until
its beautiful golden brown bread loaf looking.
Let it sit for a few minutes before cutting.
Thanks Jerry, whoever you are.