Crawfish Bread Recipe Made With Louisiana Seafood

Posted on by Christin Mahrlig

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Crushed Crawfish Bread

Gooey, cheesy Crawfish Bread. Y’all, if you’ve never tried crawfish before this stuffed bread is the perfect introduction. This just may be the most delicious way to eat crawfish. Who can resist all that warm, cheesy, garlicky goodness sandwiched between two crusty pieces of French Bread? Crawfish tails are sautéed with onion, celery, red bell pepper and then mixed with mayonnaise, mozzarella cheese, and cheddar cheese.

Stuffed Crawfish Bread - unbelievably good. Warm, gooey, cheesy,and full of garlic flavor.

Smear the mixture between a sliced loaf of French bread, sandwich it, wrap in foil and bake in the oven for 30 minutes. And get ready to eat the most insanely delicious bread you have ever tasted. Seriously. You will think you have a big loaf of bread to share with all your friends, but in the blink of an eye, the whole thing will be gone.

Stuffed Crawfish Bread is unbelievably good. Warm, cheesy, gooey, and full of garlic flavor.

Trust me. Go ahead and grab yourself a big piece because seconds can’t be guaranteed. The crawfish filling is so good, you could skip the bread and use it as a dip. Nothing reminds me of the years I lived in New Orleans more than crawfish. These little mudbugs are such a huge part of the culture in the Crescent City. Every year numerous crawfish boils bring family and friends together during crawfish season. The atmosphere is always celebratory and fun.

Stuffed Crawfish Bread - unbelievably delicious. Warm ,gooey, cheesy, and full of garlic flavor. So whenever I eat crawfish, it makes me want to be surrounded by lots of friends, with music playing and everyone enjoying each other’s company. And this Crawfish Bread makes the perfect party food. Most of the work can be done ahead of time and the finished bread can be sliced into pieces for guests to help themselves. Frozen Crawfiah Tails - Louisiana Seafood

For the Crawfish Bread I used frozen Louisiana Seafood crawfish tail meat. It comes in 16-ounce bags and is super easy to defrost in the refrigerator. The tail meat is already partially cooked and of course, the labor of peeling all those crawfish is already done. 

Frozen Crawfish Tails - Louisiana  

These Louisiana Crawfish are the best you will taste because they come right out of Louisiana water. Louisiana has an incredibly rich network of waterways that produce a volume and variety of superior seafood that you can’t find anywhere else. Whether it be crawfish, oysters, shrimp, crab, fish, or alligator, you can taste the difference with Louisiana Seafood. Domestic seafood in general has much better flavor than imported and you can never go wrong with Louisiana Seafood.

Stuffed Crawfish Bread - unbelievably good. Warm, cheesy, gooey, and full of garlic flavor.

There’s Plenty to Celebrate with Louisiana Seafood! To learn more about Louisiana Seafood and ways you can cook it, follow Louisiana Seafood Board on Facebook, Twitter, Pinterest, YouTube, and Instagram and check out these recipes.

Crawfish Bread Recipe Made with Louisiana Seafood
 
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Ingredients
  • 2 cups peeled crawfish tails
  • 1 loaf French bread
  • ½ stick butter
  • ½ cup diced onions
  • ½ cup diced celery
  • ¼ cup diced red bell peppers
  • 1 tbsp. minced garlic
  • ½ tsp. dry mustard
  • ½ cup mayonnaise
  • ⅓ cup mozzarella cheese
  • ⅓ cup cheddar cheese
Instructions
  1. Slice French bread in half lengthwise and scoop out the inside of the loaf. Set aside.
  2. In a large skillet, melt butter over medium-high heat. Sauté crawfish, onions, celery, bell peppers and garlic 15 minutes. Blend in dry mustard and mayonnaise. Add cheeses and blend until melted.
  3. Spread crawfish mixture inside the bread then put halves back together. Butter the top of the loaf, wrap it in foil and bake on a barbecue pit or in a 350°F oven for 20 to 30 minutes.
  4. Cut bread into slices and serve hot.

Recipe courtesy of Louisiana Seafood Board What Louisiana Seafood recipe would you like to try? Let me know in the comments below for a chance to win a $100 Visa gift card! Entry Instructions: No duplicate comments. You may receive (2) total entries by selecting from the following entry methods: 1. Leave a comment in response to the sweepstakes prompt on this post 2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post 3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post 4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry. This giveaway is open to US Residents age 18 or older (or nineteen (19) years of age or older in Alabama and Nebraska). Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 2 business days to respond; otherwise a new winner will be selected. The Official Rules are available here. This sweepstakes runs from 6/10/15 – 6/28/15. Be sure to visit the Louisiana Seafood brand page on BlogHer.com where you can read other bloggers’ posts!

183 thoughts on “Crawfish Bread Recipe Made With Louisiana Seafood”

  3. I’ve never been to many places physically but it’s cool to taste the flavors of different places. I’ve always wanted to try a taste of NOLA…Beignets, Ettoufee, Po Boys.

    Reply

  5. I would love to try catfish court bullion. Can you show me how to make it please ? Grew up around it, never got to try. Thank you so much.

    Reply

  6. I make it a point to have crawfish bread every year when I go to Jazzfest. If you haven’t tried it, you are currently living an unfulfilled life.

    Reply

  7. Superb–I made the crawfish bread. A big hit here in Colorado they’ve never eaten anything like it. I’m from Mississippi and love introducing Cajun flair to the folks here. Thank goodness I was able to find crawfish tails in Walmart!! Thanks for the recipe!

    Reply

    2. I’m from Louisiana but I now live in Colorado as well. I’ve been able to find Louisiana tails at Walmart and Safeway. This dish has always been a favorite of mine and I can’t wait for my Coloradan friends to try it this weekend!

      Reply

        1. Not all crawfish at Wal-Mart come from China. Just flip the package over to the back at the bottom it will say product of China and I just throw this back and get the one from Louisiana.

          Reply

  64. I am actually a vegetarian, so I would not make any of these recipes. I do buy seafood for my pet cats though! I hope my answer is OK. Just being honest! 😀

    Reply

  81. I’d like to try the Garlic Shrimp recipe served with a glass of white wine.

    Thanks for the chance to win!

    Reply

  84. I want to try the Crawfish Bread Recipe. It reminds me of Louisiana Crawfish boils without the mess. Looks Yummy!!

    Reply

  99. There are some great recipes on their site but one that jumps out at me is the Old Tyme Cajun Cornbread Casserole.

    Reply

  108. i’d love to make fried alligator – the recipe seems easy enough – i would just need to find a recipe to replicate the dipping sauce i get with it at my favorite restaurant

    Reply

  117. So many good recipes at the Louisiana Seafood website! One in particular I’d love to try is the Garlic Shrimp. Makes a lot more than my family of two would need, but I’m a big fan of leftovers.

    Reply

  137. Oh my gawsh, this looks crazy good! I’ve never had crawfish before but it sounds amazing covered in all that ooey gooey cheese! So flavorful and delish!!

    Reply

  151. I would love to try the LOUISIANA SEAFOOD STEW AND SUNSET SWEET POTATO BLACK PEPPER BISCUITS. This looks awesome!

    Reply

  158. I would like to try the jumbo lump crab cakes! My favorite appetizer for surea nd would love to make at home for a special treat 🙂 This looks good though and would try this out for my husband!

    Reply

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