Description
This Ultimate Crawfish Bread Recipe recreates the iconic New Orleans Jazz Fest favorite right in your kitchen. Loaded with tender crawfish tails, melted cheeses, and the classic Cajun ‘holy trinity,’ this Louisiana classic delivers bold Creole flavor in under an hour.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1/2 yellow onion, diced small
- 1/2 red bell pepper, diced small
- 2 stalks celery, diced small
- 3 cloves garlic, diced small
- 1 pound cooked crawfish tails, thawed if frozen
- 1/2 cup mayonnaise
- 1.5 teaspoons Tony Chachere’s Creole Seasoning
- 1 teaspoon creole mustard
- 1/4 teaspoon dried thyme
- 4 ounces sharp white cheddar cheese, shredded
- 4 ounces pepper jack cheese, shredded
- 1 loaf French bread
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper. Slice French bread lengthwise.
- Melt butter in a large pan over medium heat. Add onion, celery, and bell pepper. Sauté 5 minutes until softened.
- Add garlic and cook 1 minute until fragrant.
- Add crawfish tails and Cajun seasoning. Cook 2–3 minutes to heat through and reduce moisture.
- Stir in mayonnaise, creole mustard, and thyme. Cook 2 minutes until creamy and blended.
- Remove from heat and stir in cheddar and pepper jack until melted by residual heat.
- Spread crawfish mixture evenly over both bread halves.
- Bake 12–15 minutes, then broil briefly until browned and bubbly.
- Let rest 10 minutes before slicing and serving.
Notes
Do not overcook crawfish or mixture will become rubbery. Allow bread to rest before slicing to prevent filling from spilling out.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Cajun
Nutrition
- Serving Size: 1 slice
- Calories: 279
- Sugar: 2g
- Sodium: 443mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 40mg
Keywords: crawfish bread, New Orleans recipe, Jazz Fest crawfish bread, Louisiana appetizer