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Louisiana Crawfish bread by Chef Kolby Kash

Crawfish Bread

This Crawfish Bread recipe is a deliciously cheesy, savory treat featuring French bread topped with a creamy, flavorful crawfish mixture. Perfect as an appetizer, snack, or main dish, it’s loaded with Creole flavors and topped with melty mozzarella and cheddar cheese. Easy to make and irresistibly good, this dish is perfect for sharing or indulging all by yourself!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 people
Course: Appetizer, Main Course
Cuisine: Creole, Southern
Calories: 350
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 loaf french bread halved lengthwise
  • 1/2 cup garlic or regular butter softened (garlic butter recipe in notes)
  • 1 lb crawfish tails cooked and peeled
  • 1/2 red bell pepper finely diced
  • 1/2 yellow onion finely diced
  • 2 celery stalks finely diced
  • 3 garlic cloves minced
  • 1/2 cup mayo
  • 1 cup mozzarella cheese shredded
  • 1 cup mild cheddar shredded, or Parmesan cheese
  • 1 bulb roasted garlic see notes (optional)
  • 1/4 cup green onion chopped
  • 1 tsp Bayou City Garlic Pepper
  • 1 tsp Bayou City All Purpose Seasoning
  • salt and pepper to taste
  • fresh parsley chopped for garnish

Equipment

  • Large skillet
  • baking sheet
  • Mixing bowl
  • cutting board and knife
  • measuring cups and spoons
  • Spatula or wooden spoon

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Place the halved French bread on a baking sheet, cut side up. Spread the compound garlic butter generously over each piece. (Make sure to reserve 2 tbs of compound butter)
  3. Place the bread in the preheated oven and bake for 10 minutes, or until the slightly golden brown and butter has melted into the bread. Remove from oven and set aside.
  4. In a skillet over medium heat, melt 2 tablespoons of the reserved compound garlic butter.
  5. Sauté the red bell pepper, onion, celery, and garlic until softened, about 5 minutes.
  6. Add the crawfish tails and sprinkle in the Bayou city seasonings (or creole seasoning of your choice). Stir to combine and cook for an additional 2-3 minutes. Remove from heat and let cool slightly.
  7. In a large bowl, mix the sautéed crawfish mixture with mayonnaise, mozzarella, mild cheddar, roasted garlic (optional), and green onion until well combined. season with salt and pepper to taste.
  8. Spoon the crawfish mixture evenly onto the buttered bread halves, spreading it to cover the surface.Top with more cheese if you would like.
  9. Place the bread in the preheated oven and bake for 12-15 minutes, or until the cheese is melted and bubbling. For a golden finish, broil for an additional 1-2 minutes.
  10. Remove the crawfish bread from the oven, sprinkle with parsley, and let cool slightly before slicing into portions.

Video

Notes

  • Garlic Butter: to make compound garlic butter, combine softened butter, grated garlic, and parsley. 
  • French Bread: Use fresh bread for a crisp exterior and soft interior. If stale bread is all you have, lightly toast it before assembling.
  • Crawfish Tails: If you can’t find fresh crawfish, use frozen crawfish tails (thawed) or substitute with shrimp for a similar flavor.
  • Creole Seasoning: if you don't have Bayou City Seasonings, adjust the creole seasoning to your taste, and add hot sauce if you prefer a spicier kick.
  • Make Ahead: Prepare the crawfish mixture up to 1 day in advance and store it in the fridge. Assemble just before baking.
  • Customization: Add jalapeños or green onions for extra flavor and color.
  • Storage: Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat in the oven for the best texture.