For the Toasted Bread Crumbs
- Preheat oven to 375°F degrees.
- In a skillet over medium-low heat, heat olive oil then stir in panko, garlic powder, Italian seasoning, and salt and pepper to taste. Toss everything together, stirring frequently.
- Allow the breadcrumbs to toast until they turn a golden-brown color. This should take about 3-5 minutes. Once toasted, remove from the heat and let cool.
For the Alfredo Sauce
- In a small pot, melt down the butter over medium heat. Once it begins to bubble, add in the shallots and sauté until fragrant then toast seasonings for 2-3 minutes before carefully pouring in the heavy cream.
- Once it comes to a low simmer, reduce the heat to medium-low, then add in the parmesan and pepper jack cheese. Mix until smooth. Season with salt and pepper to taste.
For the Crawfish
- Melt 3 tablespoons of unsalted butter over medium heat. Add the chopped seasoning and sauté for 3-5 minutes, then add the minced garlic and cook for another 2 minutes.
- Add the crawfish tails and season with onion powder, garlic powder, all purpose seasoning, smoked paprika, Creole seasoning, and crawfish boil. Cook for about 7 minutes, just until the tails are heated through.
For the Garlic Butter
- In a small bowl, add 3 tablespoons of softened unsalted butter, then mix in garlic powder, parsley, a small squeeze of lemon juice and a pinch of salt. Set aside until ready to spread.
To Assemble:
- Slice the French bread in half. Then spread garlic butter on each side. Lightly toast in the oven for 5-7 minutes.
- Remove from the oven, then spread a layer of Alfredo on top. Add the crawfish tails and finish with shredded Colby Jack and mozzarella.
- Bake at 375°F for 15–20 minutes, or until the cheese is melted and bubbly.
- Take it out of the oven and top with the toasted panko breadcrumbs and fresh parsley.
- Cut into even pieces and enjoy!
Recipe created in partnership with Ciarra Brewer at @cookwithci.
