Crawfish Bread

* Note: See the “Bayou Blast – {Emeril’s Creole Seasoning}” recipe
which is included in this collection.

In the bowl of an electric mixer, place two tablespoons of the
vegetable oil, yeast and sugar. The mixer should be fitted with a
dough hook. Then add the water. With the mixer on low speed, beat the
mixture for about 4 minutes to dissolve the yeast. (If the yeast
mixture doesn’t begin to foam after a few minutes, it means it’s not
active and will have to be replaced.) In a large mixing bowl, combine
the flour, 1/2 cup plus the 2 tablespoons of the cornmeal, and the
salt. Then add this mixture to the yeast mixture. On low speed begin
to mix the dough. Increase the speed as the dough begins to pull away
from he sides of the bowl and form a ball. Remove dough from bowl and
lightly coat the entire surface with the remaining teaspoon of
vegetable oil. Place dough in clean bowl (preferably glass). Cover
the bowl with plastic wrap. Then set in a warm, dry place and let
rise until doubled in size, about 2 hours. Meanwhile, in a saute pan
melt the butter. Add onions and peppers. Season with salt, pepper and
creole seasoning. saute for 2 minutes. Season crawfish with salt,
pepper, and Bayou Blast and then add crawfish to the saute pan. Saute
for 2 minutes and then remove from pan, set aside to cool to room
temperature. When the dough has doubled in size, remove from bowl and
turn onto a lightly floured surface. Using your hands gently roll
dough and form a narrow loaf about 24 inches long. Now cut dough into
18 equal pieces. With a rolling pin, roll each on a lightly floured
surface to form thin round disks, about 1/8-inch thick. In a bowl
combine the cooled crawfish mixture with both cheddar cheeses. Mix
well. Spread about 2 tablespoons of the filling over half of the
dough round. Fold the other half of the dough over the filling,
forming a half-moon shape, and then pinch the edges tightly to seal
completely. Now sprinkle two parchment-lined baking sheets with
remaining cornmeal. Place the completed breads on the baking sheet
about 1-inch apart. Cover the breads with plastic wrap and let rise
in a warm, dry place until doubled in size, about 30 minutes. In a
one gallon sauce pot, heat enough vegetable oil to freely deep-fry 2
or 3 half moons at a time (several inches deep). When the oil reaches
350 degrees carefully add the stuffed breads. Fry for about 3
minutes, turning them with a metal spoon for even frying. Remove from
the oil and drain on a paper-towel lined plate. Season while hot with
Creole seasoning. This recipe yields 18 breads.