Crawfish Stuffed Bread | Louisiana Kitchen & Culture

Ingredients

• 1/4 cup salted butter
• 2 cups onion, finely chopped
• 1 cup bell pepper, finely chopped
• 2 tablespoons garlic, minced
• 1 pound peeled Louisiana crawfish tails with fat
• 1/3 cup green onion, chopped
• 2 tablespoons Tabasco sauce
• 1/2 teaspoon freshly ground black pepper
• 3 loaves (1 48-ounce package) Bridgeford brand bread dough, defrosted
• 1 1/2 cups mozzarella or Monterey Jack cheese, shredded
• 1 1/2 cups cheddar cheese, shredded
• melted butter for brushing
• 2 loaves frozen French bread dough