Mud Bug Fondue


  • 41/2 lb. GFS French Bread, sliced on the bias into 1/2"-thick pieces
  • 1 1/2 c. House Three-Cheese Sauce
  • 4 1/2 lb. Crawfish Tail Meat
  • 2 Tbsp. Markon Italian Parsley


Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Place 7 slices of bread on a heated char-grill or broiler. Grill on both sides. Place 4 oz. of cheese sauce and 3 oz. of crawfish tails in a nonstick sauté pan. Cook until warmed through. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds. Adjust consistency with a small amount of water, if needed. Place cheese sauce in a warmed casserole dish. Put the casserole dish on a warmed serving plate. Place the grilled bread on the serving plate next to the casserole dish. Sprinkle 1/4 tsp. of chopped parsley over the fondue.