EZ Crawfish Bread

Donna Graffagnino


There are plenty of crawfish bread recipes out there, with all kinds of crazy ingredients, but this one is simple, delicious, and very close to the famous Jazz Fest dish. You can use thawed frozen crawfish tails. But check the packaging, and make sure they came from Louisiana. If you buy them from anywhere else, they won't be as good, and Louisiana crawfish farmers will come and haunt your dreams until you go mad.
Recipe inspired by Chef John Folse

pinch tips: How to Knead Dough





45 Min


45 Min


Stove Top


1 lb
peeled louisiana crawfish tails or shrimp or crab meat
1 large
loaf french bread
1/2 stick
1/2 c
onions, finely diced
1/4 c
red bell pepper, finely diced
1 bunch
green onions, thinly sliced
1 Tbsp
garlic, minced
1/2 - 1 tsp
cajun seasoning (tony chachere's)
1/3 c
mozzarella or colby jack cheese,shredded
1/3 c
cheddar cheese, shredded

Directions Step-By-Step

Slice French bread in half lengthwise and scoop out the inside of the loaf. Set aside.
In a large skillet, melt butter over medium-high heat. Sauté onions, bell peppers, green onions, and garlic until tender and translucent.
Blend in cajun seasoning, add cheeses and crawfish / shrimp / crab meat and blend until melted. Taste and adjust seasoning as needed.
Spread crawfish mixture inside the bread then put halves back together.
Wrap it in foil and bake at 350°F for 20–30 minutes.
Let the bread sit for 10-15 minutes then unwrap and cut the stuffed bread into 2 " slices and serve hot.
*Notes: An equal amount of (71-80, 81-90 count) shrimp works great in this recipe, too.

*Tip: to make individual breads use pastry dough and cut into circles. Stuff half of the dough with filling and fold over to make a half-circle. Seal edges well. Bake bread according to pastry dough directions or deep fry until golden.

About this Recipe