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    Home » Cajun Recipes

    Crawfish Bread

    Published: May 11, 2022 · By: Sweet Daddy D · This post may contain affiliate links · This blog generates income via ads

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    Crawfish Bread is one of those things you just can't get enough of. It’s also one of those dishes that gained immense popularity after being introduced at the New Orleans Jazz and Heritage Festival. A gooey, cheesy mixture of crawfish tails and serious flavor, all packed into scrumptious French bread. One bite and you are dancing at the Fest and loving life, but grab a napkin because Crawfish Bread can get messy! You'll be blown away by how delicious this is and amazed at how easy this recipe is to make.

    a slice of crawfish bread
    Sweet Daddy D's Crawfish Bread

    This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.

    If you want to just skip to the recipe, click the "Jump To Recipe" button above or the Recipe link below and you’ll go right there without having to scroll through my article. 

    Jump to:
    • What is Crawfish Bread?
    • Here’s What You Need
    • Here’s What You Do
    • Hints and Tips (FAQs)
    • Recipe

    What is Crawfish Bread?

    The New Orleans Jazz and Heritage Festival is held annually in late April and early May. It's no doubt that Jazz Fest offers world-class musical entertainment, but it also drills down on the regional music, art, and cultural flavors of New Orleans and South Louisiana. A day at Jazz Fest is like an immersion bath in everything that makes South Louisiana special. Music gets most of the attention, but the food offerings provide a path into the cultural diversity that make Cajun and Creole cuisine so renowned.

    Over the years, dishes created for the Jazz Fest have become iconic fare that is enjoyed year-round. One such dish is Crawfish Monica. Another is Crawfish Bread, which was originally created in1984 by John Ed Laborde from Marksville, LA in Avoyelles Parish. Since its creation, the popularity of Crawfish Bread has exploded and is now one of the most sought-after noshes at the Fest. And believe me, it has lots of competition.

    Sweet Daddy D's recipe for Crawfish Bread pays homage to its creator and to the Jazz Fest. I hope my recipe does them justice.

    food booths at the Jazz and Hertiage Festival
    NO Jazz and Heritage Festival Food Booths

    Here’s What You Need

    ingredients for crawfish bread

    A note on the Crawfish: Use only Louisiana crawfish, avoid imported crawfish. Frozen tails are available at the grocery or seafood market, or use leftover tails from a crawfish boil. Check out the Hints and Tips (FAQs) section below for where to find Crawfish Tails online.

    A note on the Bread: I like french bread with a crispy crust and soft interior. You can use just about any french bread you find in the grocery or bakery. Long loaves or french rolls will work. The French Bread I used in this recipe was 24 inches long. You can use smaller loaves or even French rolls or pistolettes. If you can’t find french bread, Italian bread will work, or use your favorite loaf. 

    A note on the Bell Peppers: I use Red Bell Peppers for this because of the color they add. You can use any color of bell pepper and it will not affect the flavor.A note on the cheese:

    Some notes on the cheese: This recipe was developed using 1 cup total of grated cheese. If you like it extremely cheesy, add a little more. I use sharp cheddar and Monterey Jack cheeses for this recipe. You can also use other types of melty cheese-Pepper jack, Velvetta, or whatever you like. I always (almost) grate my own because I think that pre-grated cheese can be a bit dry. Feel free to substitute your favorite melty cheese, like pepper jack or American. You can even use processed cheese, like Velvetta. 

    coupon for Le Bon Papa Creole Seasoning

    Equipment

    Here is some of the equipment I used in making this recipe:

    As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. These items from Amazon will help you with this recipe:

    Prep bowls (cambro)

    Prep Bowls (glass)

    Measuring Cups (metal)

    Measuring Cups (glass)

    Measuring Spoons

    Cutting boards

    Chef's Knives

    Skillet/Saute Pan

    Baking Sheet

    Wire Cooling Racks

    Here’s What You Do

    First…you have a beer. This is fun food! Get yourself prepared by reading the recipe all the way through so you learn what you will need and what you will do with each ingredient. Do this while sipping on a beer and you'll be in the right frame of mind to be successful. This is the first step of the mise en place.

    Mise en Place

    Taking the time for mise en place can save time later and may even divert a disaster. Prepping all the ingredients before you start cooking will assure that you have everything you need and allows you to assemble the recipe with ease.

    • Chop the Trinity (yellow onions, bell peppers, and celery) and place them all in one prep bowl.
    • Chop the garlic and the green onions and place them in separate small bowls; combine the Herb and Spice Blend in another small prep bowl.
    • Measure all the remaining ingredients; mix the mayonnaise, Creole mustard, and Worcestershire sauce in a single prep bowl.
    • Grate the cheeses and place them in one prep bowl together.
    • Slice the bread lengthwise but not all the way through. (There's a picture late in the article).
    • Set out about a half stick of butter to soften and add about 2 cloves of finely chopped garlic. This garlic butter will be used to top the stuffed french bread before baking.
    prepared ingredients for crawfish bread
    Mise en place

    Start With the Crawfish Base

    What happens in this step? We start with the flavor foundation derived from the Trinity, garlic, South Lousiana seasonings, and crawfish tails.

    Place the butter in a 12” saute pan (or similar) over medium heat. Saute the trinity in the butter for about 8 minutes, until starting to clear. Stir the mixture often so that it does not start to burn.

    onions, peppers and celery sautéing in butter in a sauté pan
    Saute the Trinity in butter

    Add the garlic and the Herb and Spice Blend to the trinity and saute until aromatic. This should only take about 2 minutes.

    herbs and spices with garlic sautéing with the trinity on a sauté pan
    Add garlic and the Herb and Spices

    Next, add the crawfish tails and green onions and stir to completely combine all of the ingredients. Saute for about 3 minutes, until the crawfish tails are warmed through. 

    crawfish tails and green onions added to sauteed vegetables in a sauté pan
    Add the crawfish tails and green onions

    Set the pan aside to cool for about 15 minutes

    crawfish tails with sautéed vegetables and seasonings in a sauté pan
    Yummy!

    Make it Creamy and Cheesy

    What happens in this step? Here is where we turn this into a filling. We'll add a binder to the savory base we just put together to transform it into a creamy and gooey delicious filling.

    When the crawfish mixture has cooled, add the combined mixture of mayonnaise, Worcestershire sauce, and the creole mustard. Mix thoroughly to combine all the ingredients.

    mayonnaise and other ingredients added to a sauté pan of crawfish tails and sautéed vegetables
    Add the binder...

    Next, blend the grated cheeses into the crawfish mixture.

    grated cheese with crawfish mix in a sauté pan
    ...and the grated cheese

    Make sure to thoroughly blend the ingredients so that they are evenly distributed throughout the mixture.

    filling for crawfish bread in a sauté pan
    Crawfish filling

    Stuff the Bread and Bake

    What happens in this step? Can’t have Crawfish Bread without some bread. We’ll stuff the bread, top the loaf with garlic butter then bake it all to melty perfection.

    Slice french bread lengthwise (not all the way through) so you can open it like a book. Open the sliced bread to make an open-face loaf.

    Pro Tip: Depending upon the bread you use, you may want to scoop or pull out some of the insides to make a shallow well the length of the loaf. This is optional but don't go crazy with it.

    loaf of French bread sliced lengthwise
    Slice the French bread almost in half

    Spoon the crawfish filling onto the french bread, starting on one end and filling the loaf evenly with the crawfish mixture. 

    crawfish filling on a loaf of French bread
    Fill with crawfish filling

    Close the loaf halves and press down to make a uniformed loaf. Push any filling that's trying to get away back into the loaf. Brush the top of the loaf with garlic butter. 

    crawfish bread topped with garlic butter
    Drench with garlic butter

    Wrap the stuffed loaf tightly in aluminum foil. Place the loaf into the preheated 350-degree Fahrenheit oven for about 25-30 minutes.

    Pro tip: Make sure to wrap the stuffed loaf very tightly and seal all the foil. I use heavy-duty foil, but use what you have. 

    Open the foil and allow the bread to cool slightly. Slice into 2 to 3-inch pieces, or as large or small as you want. If you used wide bread, you can slice it, then cut the slices into smaller pieces. You want pieces small enough to eat with your hands.

    a slice of crawfish bread
    Crawfish bread!!

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    Hints and Tips (FAQs)

    What type of bread should I use?

    Traditionally a nice loaf of french bread with a crispy crust on the outside and a soft, airy inside. If that's not available, use your favorite. Don't worry too much if you can't find the "perfect" bread. Use what you like or what you can get. If it's too wide, just slice it, then cut it in half. Many grocery stores bake their own bread, so choose one that looks good to you.

    What kind of crawfish should I use?

    I recommend only Louisiana Crawfish Tails. You can use leftover tails from a boil and you will get the added flavor dimension of the crawfish boil seasoning. I usually use frozen Louisiana Crawfish Tail which can be purchased at many grocery stores and seafood markets in one-pound frozen packs or online at CajunGrocer.com (no affiliation) or on Amazon (of which I am an affiliate). Read the label carefully to make sure they are Louisiana crawfish. If all you can find is imported tails, rinse them in cold water before using them. Pat them dry and sprinkle them with a generous shake of Le Bon Papa's Creole Seasoning.

    How do you handle leftovers?

    Wrap any leftovers tightly in plastic wrap and then aluminum foil. It will be fine in the fridge for about 5 to 7 days and in the freezer for about 2 months. If freezing, place it in an airtight freezer bag (after wrapping tightly in plastic wrap and foil). Defrost the stuffed bread in the fridge overnight, then reheat in a 350-degree Fahrenheit oven (see below).

    How do I reheat crawfish bread?

    Wrap the bread tightly in heavy-duty aluminum foil and reheat in a preheated 350-degree oven for 15 to 20 minutes or as long as it takes to heat all the way through. Don't use plastic wrap when reheating.

    Can this be made in advance?

    Yes, you can make the filling in advance or make the whole recipe in advance. Either way, you can store it in the fridge for up to a week or in the freezer for up to 2 months. (See the FAQ about leftovers above, it's the same process). When ready to serve, defrost in the fridge overnight, wrap tightly in aluminum foil, and bake according to the recipe instructions.

    a slice of crawfish bread
    Sweet Daddy D's Crawfish Bread

    More great crawfish dishes from Sweet Daddy D:

    • Crawfish Vol Au Vents
    • Cajun Crawfish Etouffée
    • Crawfish and Corn Fritters
    • Cajun Crawfish Bisque

    Are you in the mood for more Creole and Cajun dishes?? Check these out:

    • Cajun Recipes
    • Creole Recipes

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    Yeah You Right!

    Recipe

    a slice of crawfish bread on a paper towel

    Crawfish Bread

    A gooey, cheesy mixture of crawfish tails and serious flavor, all packed into scrumptious french bread.
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer, Main Dish, Side Dish
    Cuisine: Cajun
    Keyword: crawfish bread
    Prep Time: 20 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour 15 minutes
    Servings: 12 Servings
    Calories: 239kcal
    Author: Sweet Daddy D

    Here's What You Need

    • 1 loaf French Bread See Notes
    • Garlic Butter See Notes
    • 4 tablespoons Butter
    • ½ cup Yellow Onions
    • ½ cup Bell Peppers See Notes
    • ¼ cup Celery
    • 2 tablespoons Garlic chopped fine
    • 1 pound Crawfish Tails
    • ½ cup Green Onions
    • ½ cup Mayonaisse
    • 1 teaspoon Worcestershire
    • 1 teaspoon Creole Mustard
    • ½ cup Monterey Jack Cheese Grated-See Notes
    • ½ cup Sharp Cheddar Cheese Grated

    Herb and Spice Blend

    • 1 tablespoon Creole Seasoing plus some for crawfish
    • ½ teaspoon Dry Thyme
    • ½ teaspoon Kosher Salt
    • ½ teaspoon white pepper

    Here's What You Do

    • Preheat the oven to 350 degrees Fahrenheit; set aside ¼ cup of butter to soften (for the garlic butter)
    • Sprinkle creole seasonings on the crawfish tails and set them aside.
    • Place a saute pan over medium heat. Add the butter, then saute the Trinity until starting to clear. Stir regularly for about 8 minutes.
    • Add the garlic and the Herb and Spice Blend. Stir and continue for about 2 minutes.
    • Add the crawfish tails and green onions. Stir to blend and continue sauteeing for about 3 minutes.
    • Set aside to cool; while the mixture is cooling, make the garlic butter by adding 2 cloves of finely chopped or smashed garlic into the softened ¼ cup of butter and blend thoroughly.
    • When the crawfish mixture has cooled for about 10 minutes, add the mayo, Worcestershire, and creole mustard. Blend well
    • Next, blend in the grated cheese. Set aside.
    • Slice the french bread lengthwise (but not completely all the way through).
    • Open the bread and fill it with the crawfish mixture.
    • Close the bread and brush the top liberally with garlic butter
    • Wrap tightly in aluminum foil and place in the preheated oven for about 25-30 minutes.
    • Open the foil and allow the bread to cool slightly; Slice into 2 to 3 inch pieces, or as large or small as you want. (See Notes)

    Recipe Notes

    For more details and step-by-step photos, please see my article Crawfish Bread.
    I estimate that a serving size is a 2" slice. Feel free to make the slices as big or little as you like. Most of the time this is eaten with your hands, so keep that in mind.
    This recipe was developed using a 24" loaf of french bread. You can use whatever size and type of bread you want, but try to use a crispy crusted loaf bread. 
    To make the garlic butter, set ¼ cup of butter out to soften, then add about 2 cloves of finely chopped or smashed garlic. Blend well and brush on top of the loaf.
    I use red bell peppers for this because I think it looks nice. Use whatever color pepper you would like.
    I developed this recipe with 1 cup total of grated cheese. If you like it extremely cheesy add more. You can also use other types of melty cheese-Pepper jack, Velvetta, or whatever you like.
    Leftovers can be kept in the fridge for up to a week, or in the freezer for about 2 months. Wrap airtight in plastic wrap and aluminum foil.
    The filling or the whole recipe can be made in advance. You can handle the pre-made recipe like leftovers (see above). Bake the defrosted loaf according to the instructions.

    Nutrition

    Calories: 239kcal | Carbohydrates: 20g | Protein: 7g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 465mg | Potassium: 119mg | Fiber: 1g | Sugar: 2g | Vitamin A: 630IU | Vitamin C: 10mg | Calcium: 101mg | Iron: 2mg
    « Crawfish Vol Au Vents
    Crawfish Fettuccini Alfredo »
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