Louisiana seasons are not defined by the weather or whether leaves are on trees. They are rooted in our culture and the events that celebrate our joy of life. Football season takes the place of fall. Each new year begins with Carnival season. And of course, there’s crawfish season.
When the mudbugs start swimming around in Louisiana’s swamps and fields, people get a little excited in anticipation of the bounty their taste buds are about to receive. A new season means fresh crawfish bisques and étouffées. It means a return of crawfish dishes to a lot of local restaurants. And it means that the sound of a big burner igniting for a backyard boil will nearly bring a tear to my eye.
A good Louisiana crawfish boil will occasionally lead to leftover crawfish tails the next day. It isn’t rare for someone to buy an extra sack of the bright red crustaceans in an effort to make sure there are plenty for their guests. So when the frenzied feasters are done peeling for themselves, leftover tails often wind up in the fridge and saved for another day.
Crawfish Stuffed Bread
I love a good crawfish soup or a crawfish, corn, and potato omelet, but there’s also something about Cajun crawfish bread that really sings to me. A delicacy made famous by Panorama Foods at the New Orleans Jazz & Heritage Festival, crawfish bread can be made by anyone and for any occasion. You really can’t go wrong in the kitchen when your ingredient list includes garlic, butter, bread, cheese, Cajun seasoning, and Louisiana crawfish tails. I could pretty much live on this stuff! —Jay D. Ducote
Is the only national magazine for the connoisseur of Louisiana's unique culture, cuisine, and travel destinations. Published six times a year, each issue contains more than 50 authentic recipes, with tips from professional chefs and home cooks alike. So subscribe to the magazine to enjoy the full spectrum of columns, features, event spotlights, and tips and techniques.Crawfish bread is loaded with a mixture of cheeses, crawfish and Cajun spices on French bread then baked until bubbly and gooey, great for game day or Mardi Gras.
It's crawfish time, my friends! When crawfish season rolls around, I instantly think of making Crawfish Etouffee, but here's a dish you may want to consider as well - Crawfish Bread!
Crawfish Bread (a New Orleans Festival Favorite) Kait's Kitchen
Crawfish bread is a popular Louisiana-style snack or appetizer made from a loaf of bread or bread roll stuffed with a mixture of crawfish meat, cheese, and seasonings.
The crawfish meat is mixed with sautéed onions, bell peppers, and celery, along with with melted cheese and Cajun or Creole spices, like cayenne pepper and paprika. Stuff it all into a hollowed-out bread loaf, then bake until the bread is crispy and the filling is hot and bubbly.
Prep the French Bread. Slice the French bread loaf in half lengthwise. Scoop out some of the bread to make room for the filling, if desired. I like to make extra room for all the decadent stuffing. Set them onto a baking sheet.
Cartozzo's New Orleans Crawfish Bread 18oz
Cook the Vegetables. Melt the butter in a large pan over medium heat. Add the onion, celery, and bell pepper. Cook for 5 minutes to soften. Add the garlic and cook 1 minute. This is your flavor base.
Mix the Stuffing. Transfer the pan ingredients to a mixing bowl. Stir in the mayo, mustard, and shredded cheeses. Mix until well combined.
Stuff the Bread and Bake. Spread the cheesy crawfish mixture over the pieces of French bread and bake for 12 to 15 minutes.
Delicious Louisiana Crawfish Bread
Final Toast. Increase oven heat to “broil” then broil the crawfish bread until the bread is toasty and the topping is browned and bubbly.
Boom! Done! Your crawfish bread is ready to serve. Doesn't it look amazing? It tastes even better, so gooey and cheesy. This will seriously hit the spot.
This recipe will last up to 5 days in the refrigerator in a sealed container. Wrap it gently in plastic wrap first, then cover and refrigerate. Warm it in the oven to enjoy again.
Michelle's Crawfish Bread
That's it, my friends. I hope you enjoy your new crawfish bread recipe. I'd love to hear how it turned out for you.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #. I’ll be sure to share! Thanks! — Mike H.
Crawfish bread is loaded with a mixture of cheeses, crawfish and Cajun spices on French bread then baked until gooey, great for game day or Mardi Gras.
Open Face Crawfish Bread/its Not A Secret — Porch,wine & Gravy
Calories: 279 kcal Carbohydrates: 21 g Protein: 8 g Fat: 18 g Saturated Fat: 7 g Polyunsaturated Fat: 5 g Monounsaturated Fat: 4 g Trans Fat: 0.1 g Cholesterol: 40 mg Sodium: 443 mg Potassium: 149 mg Fiber: 1 g Sugar: 3 g Vitamin A: 988 IU Vitamin C: 14 mg Calcium: 117 mg Iron: 2 mg
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