This Crawfish Bread recipe is the perfect dish to make with that leftover crawfish. The creamy crawfish sauce layered on French bread and topped with delicious melted cheese is perfect for those quick and easy meals with those Cajun crawfish!
The crawfish mixture used in this recipe can be adjusted very easily to accommodate many extra ingredients!
Crawfish season for us here in Louisiana is at the beginning of the year, when we start heading into Mardi Gras, Easter and New Orleans Jazz and Heritage Festival (Jazz Fest).
There's always a 'boil' to go to somewhere, recipes for leftover crawfish start to get very creative!
Jump to:
- Recipe walkthrough: Instructions
- Groceries you'll need: Ingredients
- Recipe variations and substitute ideas
- More crawfish recipes I think you'll love
- How to serve crawfish bread
- Necessary gear: Equipment
- How to store leftovers
- Mel's kitchen notes
- Melanie Cagle
- Frequently asked questions: FAQs
- Crawfish Bread
- 💬 Comments
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: If you have leftover crawfish, you'll need to peel them all first. You'll need 2 cups of peeled tails.
- Step 2: Cut the French Bread in half lengthways.
- Step 3: Spread Mayonnaise evenly all over the French Bread halves. Set Aside.
- Step 4: Melt butter in a large skillet /pot over a medium heat.
- Step 5: Add vegetables and seasoning and cook until translucent.
- Step 6: Add crawfish tails and cook for 3 minutes over medium-high heat.
- Step 7: Add cream cheese, mustard and green onions.
- Step 8: Spread this crawfish mixture all over the French Bread halves evenly.
Groceries you'll need: Ingredients
See recipe card below for quantities.
- Step 9: Sprinkle the grated Mozzarella first, evenly over the French Bread Halves.
- Step 10: Next add the grated cheddar and top with the grated parmesan.
- Step 11: Bake in Oven and when removed garnish with parsley.
- Step 12: Cut bread into individual slices and serve while hot.
Hint: Allow the bread to cool just a little before trying to slice. Like Pizza it can also be extremely hot and you can burn your fingers.
Recipe variations and substitute ideas
- Crawfish - This can be substituted with Shrimp, if you prefer. Of course, then it's not crawfish bread, more like shrimp bread, lol.
- Sweet Onion - If you prefer a softer taste you could swap this out for shallots.
- Creole Seasoning - I like Tony Chacheres - If you don't have access to this another type of seasoning blend (like Seasonall) will work. Or a Cajun seasoning.
- Creole Mustard - add this for another flavor profile.
- Red Bell Peppers - for some added sweetness.
- Monterey Jack Cheese - for more heat to the cheesy goodness.
- Dry Mustard - try sprinkling a little with the seasoning.
How to serve crawfish bread
This crawfish bread recipe is so simple it can be made as a simple snack, or a meal all unto itself. It's best served hot out of the oven in little finger slices (like my images)
Necessary gear: Equipment
This recipe uses a large heavy pot (a Dutch Oven) to cook the crawfish bread filling. Mixing bowls and a baking sheet are also used.
How to store leftovers
This recipe, once cooled, will need to be stored in an airtight container in the refrigerator, for up to 3 days. Or cover the dish served on with aluminum foil.
This crawfish bread can be frozen and defrosted within 3 months.
Mel's kitchen notes
If you want to spice it up, add some freshly chopped Jalapenos, it adds some great heat to an already tasty dish. Or you could use hot sauce.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
Frequently asked questions: FAQs
In the Gulf here we have an abundance of crawfish and so a lot of crawfish sellers. If you don't have access like we do... you can buy the frozen type from Walmart. You may need to adjust your seasoning when using this frozen crawfish as it is usually not seasoned like we normally like here in the South. Taste your crawfish sauce before putting onto the French bread.
For the most part crawfish season starts in January and ends in July. The peak months during this time is March - May. See my 'What is Crawfish' guide here.
If you’ve tried this Crawfish Bread Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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Banana Bread
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Crawfish Bread
Video
Ingredients
- 2 Cups Crawfish Tails
- 2 Loaves French Bread
- 1 Cup Mayonnaise
- 3 Tablespoons Unsalted Butter unsalted
- ½ Each Yellow Bell Pepper diced
- ½ Each Red Bell Pepper diced
- 1 Rib Celery diced
- 1 Each Sweet Onions diced
- ½ teaspoon Dried Thyme dried
- 2 teaspoons Creole Seasoning
- 3 Cloves Garlic Minced
- 8 Ounces Cream Cheese
- 1 teaspoon Ground Mustard
- 3 Each Green Onions chopped
- 12 Ounces Mozzarella Cheese grated
- 12 Ounces Cheddar Cheese grated
- ¾ Cup Parmesan Cheese grated
- Fresh Parsley optional garnish
Instructions
- Preheat oven to 375°F.
- If you are using Crawfish Boil leftovers, go ahead and peel all those crawfish (keep the tails) - and set aside.2 Cups Crawfish Tails
- Slice French Bread in half, lengthways.2 Loaves French Bread
- Spread Mayonnaise over each half, evenly. Set to the side.1 Cup Mayonnaise
- Add butter to a large (12") skillet (or pot like I did) and turn heat to medium.3 Tablespoons Unsalted Butter
- Once the butter has melted add the chopped onions, bell peppers, celery, Thyme and Creole Seasoning. Cook until translucent (about 5 minutes) then add the garlic. Cook a further 2 minutes.½ Each Yellow Bell Pepper, ½ Each Red Bell Pepper, 1 Rib Celery, 1 Each Sweet Onions, ½ teaspoon Dried Thyme, 2 teaspoons Creole Seasoning, 3 Cloves Garlic
- Add crawfish tails and continue to cook, until the juices from the crawfish evaporates (about 3 minutes).
- Stir in the cream cheese, mustard and green onions.8 Ounces Cream Cheese, 1 teaspoon Ground Mustard, 3 Each Green Onions
- Once everything has melted/combined turn off the heat.
- Spread this crawfish mixture evenly over the French Bread halves.
- Sprinkle evenly the Mozzarella cheese and Cheddar cheese.12 Ounces Mozzarella Cheese, 12 Ounces Cheddar Cheese
- Finish with the Parmesan cheese.¾ Cup Parmesan Cheese
- Bake in the oven for 15 minutes.
- Finish under the broiler for about 2 minutes to get the color to the cheese.
- Remove from the oven and sprinkle with parsley, to garnish.Fresh Parsley
Notes
Nutrition
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CHERISH FINCHIS says
1 Cup of mayonnaise seems like an awful lot to spread, it's this correct? Just want to double check before I put 1/2 Cup on each half. We do love mayo!
Melanie Cagle says
Yes, that's the right amount! It seems a lot, but those French bread loaves are big and take a lot.