Crawfish Bread

Sylvia Waldsmith


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 votes
8 - 12
20 Min
30 Min


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(s)
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
scallions, white and green parts, thinly sliced on the diagonal
1 large
loaf french bread


1Preheat 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.
2Add crawfish tails, tomatoes and seasoning. Cook for 5 minutes and remove from heat. Allow to cool for 5 – 10 minutes.
3In a large bowl, mix together mayonnaise, cheeses and scallions, until well blended. Stir in cooled crawfish and mix well.
4Cut 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!
5Cut bread into slices and serve! Enjoy!
6You can substitute ¾ cup frozen seasoning blend (referred to in the south as the Trinity) for the chopped onion, green pepper and celery.

About Crawfish Bread

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Southern
Other Tag: Quick & Easy
Hashtags: #cheesy, #crawfish, #bread