Crawfish bread is a popular Louisiana-style snack or appetizer made from a loaf of bread or bread roll stuffed with a mixture of crawfish meat, cheese, and seasonings. The crawfish meat is mixed with sautéed onions, bell peppers, and celery, along with melted cheese and Cajun or Creole spices, like cayenne pepper and paprika. Stuff it all into a hollowed-out bread loaf, then bake until the bread is crispy and the filling is hot and bubbly. The dish is a favorite at Louisiana festivals, particularly during crawfish season, which runs from late winter to early summer. It’s incredibly satisfying, and perfect for serving at parties, game day gatherings, or during your next Mardi Gras party.

Servings: 12

INGREDIENTS

1 loaf French bread
1 tablespoon butter
1 medium onion chopped
1 stalk celery chopped
1 medium bell pepper chopped
4 cloves garlic minced
1 pound cooked crawfish tails roughly chopped
1 tablespoon Cajun seasoning
8 oz cream cheese softened
½ cup mayo
1 teaspoon Creole mustard or use spicy brown mustard
1/2 cup shredded Parmesan cheese
1/2 cup shredded cheddar cheese or use other melty cheese
For garnish: chopped fresh parsley, red chili flakes or paprika

STEPS

1) Preheat oven to 350 degrees F.

2) Slice the French bread loaf in half lengthwise. Scoop out some of the bread to make room for the filling, if desired. Set onto a baking sheet.

3) Melt the butter in a large pan over medium heat. Add the onion, celery, and bell pepper. Cook for 5 minutes to soften.

4) Add the garlic and cook 1 minute.

5) Add the crawfish tails and Cajun seasoning. Cook for 2-3 minutes, stirring a bit.

6) Stir in the cream cheese until melted through and incorporated, about 2 minutes.

7) Transfer the pan ingredients to a mixing bowl. Stir in the mayo, mustard, and shredded cheeses. Mix until well combined.

8) Spread the cheese mixture over the pieces of French bread and bake for 12 minutes.

9) Increase oven heat to “broil” then broil the crawfish bread until the bread is toasty and the topping is browned and bubbly.

10) Remove from heat, cool enough to slice, then serve.

NOTES

Keep the scooped out bread to use as croutons or as a thickener for sauces.