Craving the crawfish bread from New Orleans’ Jazz Fest? In this recipe, I show you how to assemble and bake your very own at home.
The combination of rich crawfish sauce encased in warm French bread is out of this world, and this recipe tastes like the real deal from Jazz Fest.
Crawfish bread is made with a cheesy seafood sauce stuffed into a loaf of French bread, wrapped in foil, and baked. The bread turns crispy on the outside, while the soft middle has soaked up all the flavors of the spicy sauce and holds the crawfish so each bite is heavenly.
New Orleans Crawfish Bread With Cheesy Mayonnaise Sauce Recipe
Boiled crawfish is a hot commodity in Louisiana from the months of March through May. What’s not eaten at the boil is often used to make dishes like this and otherclassic New Orleans recipes: gumbo, etouffee, and jambalaya.
If this is your first time making crawfish bread, just know it’s easy! Follow the recipe steps below and you’ll have cheesy, saucy seafood goodness at your fingertips.
Shrimp make a great crawfish substitute for this crawfish bread recipe. You will need 1 pound of small shrimp that have been peeled and deveined. Their texture is meatier than crawfish, but the bread has all the flavors you love.
New Orleans Jazz Fest Make Your Own Crawfish Bread Recipe
Traditionally, long loaves of French bread are used in New Orleans to make crawfish bread. If you can’t find it, a long, crusty loaf of bread will do such as French baguettes, for which you’ll need 2.
Crawfish bread can be assembled and frozen, unbaked, for up to 2 months. To do this, follow the recipe by making the sauce, distributing it over the bread, allowing it to cool down, and closing the loaf of bread. Then, wrap it tightly in a few layers of plastic wrap.
Depending on the bread you use, you might be able to fit the crawfish bread in gallon-sized zip bags or 2-gallon-sized zip bags.
Jazzy Crawfish Bread/ That Is No Ordinary Cookie — Porch,wine & Gravy
To enjoy, take out the wrapped crawfish bread from the freezer, remove any plastic wrap, and wrap it in foil. Let it thaw to room temperature while preheating the oven to 350F. Bake, in the preheated oven for 20 minutes, until the sauce is heated and the bread is toasty.
Serving: 1 serving Calories: 300 kcal Carbohydrates: 40 g Protein: 15 g Fat: 9 g Saturated Fat: 2 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 4 g Trans Fat: 0.02 g Cholesterol: 21 mg Sodium: 545 mg Potassium: 256 mg Fiber: 3 g Sugar: 6 g Vitamin A: 937 IU Vitamin C: 28 mg Calcium: 155 mg Iron: 3 mgIt doesn't seem fair that Panaroma Foods crawfish bread is only available in New Orleans for two consecutive weekends during Jazz Fest. I've walked through the muddy fairgrounds to get a slice of this soft bread full of perfectly seasoned cheesy goodness. I actually plan my route through Jazz Fest based on the food booths. I'll admit it, and Shannon, you know that you're right there by my side...front row at the gospel tent, crawfish bread in hand, dancing away. That's how you do Jazz Fest.
My Jazz Fest buddy, Shannon and I always share a slice of crawfish bread because somehow that makes us feel like it is less fattening. The problem is that we'll get another slice each time we pass the crawfish bread booth. It's so difficult to pace ourselves. Whether you trudgethrough the fair grounds or makeyour own crawfish bread to satisfy your cravings, the following recipe is my solution to enjoying crawfish bread any time of year.
Jazz Fest Cooks Up Delicacies
1. In a medium size skillet on medium heat, melt the butter. Add bell pepper, onions, celery and sautéuntil softened, but still bright in color, 8-10 minutes. Add the green onions and garlic and sauté until fragrant, about 1 minute.
2. Add the crawfish tails and cook until the released juices have evaporated, 8-10 minutes. Transfer the mixture to a large bowl to cool. 15-20 minutes.
4. Add the mayonnaise and mustard to the crawfish and stir until combined. Add the mozzarella and cheddar cheese and stir just to combine into a thick mixture.
Ez Crawfish Bread
5. Slice the loaf of bread in half lengthwise leaving the back edge attached. Open the loaf and spread the filling on the bottom half of the loaf. Gently press the top half of the loaf down on the filling to close. Wrap the stuffed loaf in aluminum foil and place on a rimmed baking sheet. Bake in the preheated oven until the filling is warm and gooey, 25-30 minutes. Cool the loaf for 5 minutes before slicing and serving.
To enjoy, take out the wrapped crawfish bread from the freezer, remove any plastic wrap, and wrap it in foil. Let it thaw to room temperature while preheating the oven to 350F. Bake, in the preheated oven for 20 minutes, until the sauce is heated and the bread is toasty.
Serving: 1 serving Calories: 300 kcal Carbohydrates: 40 g Protein: 15 g Fat: 9 g Saturated Fat: 2 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 4 g Trans Fat: 0.02 g Cholesterol: 21 mg Sodium: 545 mg Potassium: 256 mg Fiber: 3 g Sugar: 6 g Vitamin A: 937 IU Vitamin C: 28 mg Calcium: 155 mg Iron: 3 mgIt doesn't seem fair that Panaroma Foods crawfish bread is only available in New Orleans for two consecutive weekends during Jazz Fest. I've walked through the muddy fairgrounds to get a slice of this soft bread full of perfectly seasoned cheesy goodness. I actually plan my route through Jazz Fest based on the food booths. I'll admit it, and Shannon, you know that you're right there by my side...front row at the gospel tent, crawfish bread in hand, dancing away. That's how you do Jazz Fest.
My Jazz Fest buddy, Shannon and I always share a slice of crawfish bread because somehow that makes us feel like it is less fattening. The problem is that we'll get another slice each time we pass the crawfish bread booth. It's so difficult to pace ourselves. Whether you trudgethrough the fair grounds or makeyour own crawfish bread to satisfy your cravings, the following recipe is my solution to enjoying crawfish bread any time of year.
Jazz Fest Cooks Up Delicacies
1. In a medium size skillet on medium heat, melt the butter. Add bell pepper, onions, celery and sautéuntil softened, but still bright in color, 8-10 minutes. Add the green onions and garlic and sauté until fragrant, about 1 minute.
2. Add the crawfish tails and cook until the released juices have evaporated, 8-10 minutes. Transfer the mixture to a large bowl to cool. 15-20 minutes.
4. Add the mayonnaise and mustard to the crawfish and stir until combined. Add the mozzarella and cheddar cheese and stir just to combine into a thick mixture.
Ez Crawfish Bread
5. Slice the loaf of bread in half lengthwise leaving the back edge attached. Open the loaf and spread the filling on the bottom half of the loaf. Gently press the top half of the loaf down on the filling to close. Wrap the stuffed loaf in aluminum foil and place on a rimmed baking sheet. Bake in the preheated oven until the filling is warm and gooey, 25-30 minutes. Cool the loaf for 5 minutes before slicing and serving.
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