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Crawfish Bread

Slices of cheesy New Orleans style crawfish bread on a serving tray.
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Make this easy, cheesy crawfish bread to get a taste of New Orleans without leaving the comfort of your own home.

Ingredients

Units Scale
  • 2 tablespoons unsalted butter
  • 1/2 of a yellow onion, peeled and finely diced
  • 1/2 of a green bell pepper, seeds removed and finely diced
  • 1 stalk of celery, finely diced
  • 1 clove of garlic, peeled and minced
  • 2 Roma tomatoes, seeds removed and diced
  • 1 1/2 teaspoons creole or cajun seasoning*
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne
  • 12 ounces cooked crawfish tail meat*
  • 1/4 cup of mayonnaise
  • 2/3 cup shredded mozzarella cheese
  • 1/4 cup shredded parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 2 green onions, green and white parts
  • (1) 14-ounce loaf of soft French bread*

For the Garnish: 

  • 1 sliced green onion
  • 1 tablespoon chopped parsley
  • Louisiana hot sauce

Instructions

Make the Crawfish Filling

  1. Heat a large skillet over medium heat. Once the skillet is hot, add the butter and let it melt. Then, add the onion, bell pepper, and celery and cook for 10 minutes, stirring frequently. 
  2. Then, add the garlic and cook until aromatic. Add the diced tomatoes and saute for another 2 minutes to soften.
  3. Stir in the crawfish tails, Creole seasoning, pepper, and cayenne. Continue cooking for about 5 minutes, stirring occasionally.
  4. Remove from the heat and transfer to a mixing bowl. Refrigerate the mixture for 10 minutes to help it cool.
  5. Remove the mixture from the fridge. Add the mayonnaise, cheeses, parsley, and green onions. Then, fold with a rubber spatula until everything is mixed.

Fill and Bake

  1. While the crawfish is cooling, preheat the oven to 400℉.
  2. Use a serrated knife to cut the French bread in half, lengthwise. Then, carefully cut out about ½ inch to 1 inch along the inside, making sure to leave the crust intact. Don’t scoop out too much. You don’t want it to be fully hollow.* Save it for bread crumbs or croutons, or discard it.
  3. Then, place the loaves on a sheet pan and spread each half with the crawfish mixture.
  4. Bake at 400℉ for 10-13 minutes, until golden and melted.
  5. Remove the bread from the oven and transfer it to a cutting board. Use a bread knife to cut each of the half-loaves into 8 slices.
  6. Garnish with more parsley and green onions.
  7. Serve warm with Louisiana Hot Sauce.

Notes

*I like Tony Chachere’s Creole seasoning. If you use a low-sodium seasoning blend, you’ll need to add salt to taste.

*Look for a long loaf of French bread in the bakery section. Ideally, an 18-inch loaf of soft French bread, not a baguette. If you can get New Orleans-style French bread, like the kind used for Po’ Boys, use that.

*If you’re using leftover crawfish tails from a crawfish boil, use 2 cups of cooked tail meat.

*See photos in full blog post.

Nutrition

Find it online: https://mandiofthemountains.com/crawfish-bread-new-orleans-style/