Crawfish Bread 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 Jazz Fest.
There's always a 'boil' to go to somewhere, recipes for leftover crawfish start to get very creative!
- Crawfish Tails, cooked
- Loaf of French Bread
- Butter, unsalted
- Red Bell Pepper
- Yellow Bell Pepper
- Celery Stalk
- Sweet Onion
- Dried Thyme
- Creole Seasoning
- Ground Mustard
- Cream Cheese
- Green Onions
- Sharp Cheddar Cheese
- Parmesan Cheese
- Parsley (optional garnish)
See recipe card below for quantities.
Crawfish Bread tastes better from a leftover 'boil'. Here's a quick sneak-peak on how to peel crawfish:
- 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.
- 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.
🔄 Substitutions and Variations
- 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.
🦞 More Crawfish recipes:
- Boiled Crawfish
- Crawfish Pie
- Crawfish Etouffee
- Crawfish Fettuccine
- Crawfish Monica
- Crawfish Enchiladas
- Crawfish Pastalaya
- Fried Crawfish Po'Boy
- Crawfish Sauce
- Crawfish Stew
- Crawfish Casserole
🍽 How to Serve
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)
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.
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.
Expert Tip: 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.
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.
Yes, definitely inspired by those genius Cajuns!
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Crawfish Bread is a great way to use up the yummy leftover crawfish tails from your crawfish boil. The crawfish is already seasoned how you like them which adds great flavor to this bread. A delicious creamy crawfish sauce topped with cheese. Pure comfort food.
- 2 Cups Cooked Crawfish Tails
- French Bread (1-2 Loaves)
- 1 Cup Mayonnaise
- 3 Tablespoons Butter, unsalted
- ½ Yellow Bell Pepper, diced
- ½ Red Bell Pepper, diced
- 1 Stalk Celery, diced
- 1 Small Sweet Onion, diced
- ½ Teaspoon Thyme, dried
- 2 Teaspoons Creole Seasoning
- 3 Cloves Garlic, Minced
- 8oz Cream Cheese
- 1 Teaspoon Ground Mustard
- 3 Green Onions, chopped
- 12 oz Mozzarella Cheese, grated
- 12 oz Cheddar Cheese, grated
- ¾ Cup Parmesan Cheese, grated
- Parsley (optional garnish)
- 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.
- Slice French Bread in half, lengthways.
- Spread Mayonnaise over each half, evenly. Set to the side.
- Add butter to a large (12") skillet (or pot like I did) and turn heat to medium.
- 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.
- 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.
- 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.
- Finish with the 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.
For best results I like to use the leftover crawfish from a crawfish boil. They are deliciously seasoned and add great flavor to the crawfish bread. (You can buy frozen crawfish tails from Walmart though)
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 754Total Fat 62gSaturated Fat 27gTrans Fat 1gUnsaturated Fat 30gCholesterol 200mgSodium 1339mgCarbohydrates 15gFiber 1gSugar 5gProtein 35g
Nutrition information may not be accurate - as a custom tool has been used in acquiring the information.
This is my new favorite recipe! Thanks a lot for sharing this. Will surely make it again!
Melanie Cagle says
Thanks Allyssa, glad you liked it!
Farrukh Aziz says
I've never heard of this, but am sure curious to try it out! I love how there is a crawfish substitute with shrimp! Am gonna try this out with shrimp, which would be shrimp bread not crawfish bread!
Looks amazing and absolutely doable. Will trying this over the weekend and will update you.
This is such a great idea to make for an appetizer! I love how cheesy and easy this bread is, thank you!
This is such a delicious dish. I love the creamy sauce with the crawfish and the crunchy bread.
Melanie Cagle says
Thanks Sharon, glad you liked it.
What a great recipe for an appetizer or picnic. Plus, who can say no to crawfish bread this good
Mama Maggie's Kitchen says
Mmm... I think I just heard my tummy growl. lol. Thank you for making me hungry!
I loved all the textures and flavors of this Crawfish Bread. I took some to work and shared it with my coworkers, and they seemed to fall in love with your recipe too! I will be looking forward to your next blog post! Your food is remarkable!
Have a great week!
This crawfish is totally new to me. The recipe sounds so flavorful. I would love to try this someday. Pinned. Thanks for sharing
What a creative way to use your leftovers and put them on a slice of bread. It reminds of all the type of "Tartines" (= 1 slice of bread with whatever on top) I used to eat when I was in Paris. Thanks for your recipe!
Kevin Foodie says
This is a very unique recipe. A great idea to reuse leftover crawfish. 👌Thanks for sharing.
Melanie Cagle says
I'm a seafood lover from south Louisiana and boy have I hit the jackpot. These recipes are amazing. Thanks for the all around great recipes. My choices are limitless.
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.