Easy Crawfish Bread Recipe That's Just Like Jazzfest Used to Have

Here is a very easy way to make it. Although I haven't been to Jazz Fest in several years, I think this is very close to what I remember:

Jazz Fest Crawfish Bread

1 pound package peeled Louisiana crawfish tails
1 package ettouffe mix
about 1/4 cup water
2 tubes of Pillsbury refrigerated Italian Bread Dough.
8 to 10 oz sliced Swiss Cheese

Place the crawfish tails in a nonstick skillet and saute in a little butter.

Add the ettouffe mix and enough water to dissolve the mix thoroughly.

Cook until crawfish are done and the ettoufe mix thickly coats the tails. Take off heat and allow to cool completely.

Take first dough roll out of the tube and unroll it into a rectangle with the long side oriented horizontally.

Spread 1/4 of the cooled crawfish mixture on the middle third of the rectangle and top with a layer of cheese slices.

Fold the bottom third of the dough up and over the filling. Top that fold with another 1/4 of crawfish mixture and top with a layer of cheese.

Fold the top third of the dough down and seal over the filling. Using a tooth pick, punch several steam vents in the top of the loaf.

Repeat with the other tube of dough.

Bake the 2 loaves side by side on a half sheet pan at 350 degrees for 25 - 30 minutes or until nicely browned.

Allow to cool, then cut into serving-sized pieces and enjoy.