Real Recipes From Real Home Cooks ®

crawfish bread

(2 ratings)
Recipe by
Sylvia Waldsmith
Gautier, MS

This is one of my "go to" appetizers! It's easy and flavorful and just says "Welcome to the South"! If you aren't a crawfish fan, substitute shrimp (peeled and deveined) for the crawfish! Or, if you're feeling it....substitute crabmeat! This bread will disappear from the table!

(2 ratings)
yield 8 - 12
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For crawfish bread

  • 6 Tbsp
  • 1/4 c
    onion, finely chopped
  • 1/4 c
    green bell pepper, finely chopped
  • 1/4 c
    celery, finely chopped
  • 2 clove
    garlic, minced
  • 1 pkg
    frozen crawfish (12-16 ounce), thawed and rinsed
  • 1 can
    diced tomatoes with green chilies (10 ounce), drained
  • 1 Tbsp
    cajun seasoning, or to taste
  • 1/2 c
  • 1 c
    shredded monterey jack cheese
  • 1/4 c
    parmesan cheese, grated
  • 5
    scallions, white and green parts, thinly sliced on the diagonal
  • 1 lg
    loaf french bread

How To Make crawfish bread

  • 1
    Preheat oven to 350 degrees. In a large saute pan (or skillet), melt butter over medium heat. Add onion, green pepper and celery and saute for 5 minutes, or until softened. Add garlic and cook for a few minutes more.
  • 2
    Add crawfish tails, tomatoes and seasoning. Cook for 5 minutes and remove from heat. Allow to cool for 5 – 10 minutes.
  • 3
    In a large bowl, mix together mayonnaise, cheeses and scallions, until well blended. Stir in cooled crawfish and mix well.
  • 4
    Cut bread in half and then cut the bread lengthwise (making 4 pieces). Spoon mixture evenly on the four pieces, place in oven for 15 minutes. Turn oven to broil and broil for 3 – 5 minutes or until tops are lightly brown…watch closely so they don’t burn!
  • 5
    Cut bread into slices and serve! Enjoy!
  • 6
    You can substitute ¾ cup frozen seasoning blend (referred to in the south as the Trinity) for the chopped onion, green pepper and celery.