Crawfish Bread
Crawfish bread has a creamy cheesy crawfish filling baked inside bread dough. This crawfish dish is a favorite at the New Orleans Jazz fest, but now you can make it at home!
Crawfish bread is a popular New Orleans Jazz and Heritage Festival (aka Jazz Fest) dish. Jazz Fest takes place every spring in New Orleans, just in time for the peak of crawfish season. Other popular Jazz Fest crawfish dishes include crawfish Monica, crawfish po-boys, and crawfish étouffée.
Some recipes call for using pre-made french bread, but baking the crawfish and bread dough together makes this recipe extra delicious! Use frozen bread dough to make it easy.
Ingredients & Substitutions
See the recipe card below for the complete list of ingredients and measurements.
- Crawfish – Use frozen crawfish or leftover crawfish from a crawfish boil. (For more ways to use up your leftover crawfish, try crawfish étouffée, fried crawfish tails, or crawfish cream sauce.
- Holy trinity – The combo of onions, bell peppers, and celery. Read all about the holy trinity of cajun cooking.
- Cajun seasoning – Use store bought or make homemade cajun seasoning with my recipe.
- Creole mustard – Substitute for grain dijon mustard.
- Frozen bread dough – I used the brand Ready-Dough which worked great and tasted good.
Equipment Needed
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Buy Now → How to Make Crawfish Bread
- Sauté the holy trinity in butter until softening then add in garlic.
- Add in crawfish tails and cajun seasoning. Cook to warm crawfish until most of the liquid has evaporated.
- Combine crawfish and holy trinity with the rest of the vegetables and mix to combine.
- Roll out the dough to a large rectangle and spread the filling out, leaving a 2 inch border around.
- Fold the dough around the crawfish filling. Pinch the seams to seal it up well.
- Bake the crawfish bread until golden brown and the filling is hot. Slice, serve, and enjoy!
Storage & Make Ahead
Storage: Store leftovers in the refrigerator for 2-3 days.
Freeze: I haven’t tried freezing crawfish bread.
Reheat: Reheat in the oven at 350°F until warmed throughout.
More Crawfish Recipes
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Crawfish Bread
Ingredients
- 1 tablespoon unsalted butter
- ½ small onion
- 1 small stalk celery
- ¼ red bell pepper
- 1 clove garlic
- ½ pound crawfish tails
- 1 teaspoon cajun seasoning or to taste
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese white or yellow
- 2 tablespoons mayonnaise
- 2 teaspoons creole mustard
- 1 tablespoon hot sauce
- 1 green onion
- 1 tablespoon chopped fresh parsley
- 1 pound frozen bread dough
- flour as needed to roll out dough
Instructions
- THAW: 1-2 hours before you want to cook, take the bread dough out of the freezer. Place on a greased baking sheet at room temperature until thawed.
- PREP: Preheat the oven to 350°F (175°C). Finely chop onion, celery, red bell pepper, garlic, and parsley. Thinly slice green onions. Measure out other ingredients.½ small onion, 1 small stalk celery, ¼ red bell pepper, 1 clove garlic, 1 tablespoon chopped fresh parsley, 1 green onion
- SAUTÉ: Melt butter over medium heat in a skillet. Sauté onion, celery, and bell pepper with a pinch of salt for about 5 minutes until softening, stirring occasionally. Add garlic and cook until fragrant, about another minute.1 tablespoon unsalted butter
- HEAT: Add in crawfish tails with juices and cajun seasoning. Mix and cook together for about 5 minutes until most of the liquid has evaporated. Remove from heat to let cool.½ pound crawfish tails, 1 teaspoon cajun seasoning
- ROLL: While crawfish mixture is cooling, roll out the dough on a lightly floured surface. Roll rectangle to approximately 10 by 16 inches. Let the dough rest for a few minutes while you mix the other ingredients.
- MIX: Combine crawfish and vegetable mixture in a large mixing bowl with shredded cheese, mayonnaise, creole mustard, hot sauce, green onions, and parsley until combined. Taste for seasoning and add more cajun seasoning, salt and/or pepper as needed.1 cup shredded mozzarella cheese, 1 cup shredded cheddar cheese, 2 tablespoons mayonnaise, 2 teaspoons creole mustard, 1 tablespoon hot sauce
- SPREAD: If the dough has retracted a little, roll out again. Spread crawfish mixture in the center of the dough, leaving about 2 inches all the way around. Starting with the long edge closest to you, roll the dough over the filling, then fold in the sides. Pinch the seams all the way around well. Transfer the stuffed crawfish dough to a parchment lined baking sheet with the seam side down.
- BAKE: Bake for 30-35 minutes until the crust is golden brown and the filling is hot. Let cool for about 5 minutes, then slice and serve!
Notes
- Substitute for grain dijon mustard.
- Make your own homemade cajun seasoning.
- Storage: Store leftovers in the refrigerator for 2-3 days.
- Freeze: I haven’t tried freezing crawfish bread.
- Reheat: Reheat in the oven at 350°F until warmed throughout.
Equipment
- Skillet
Nutrition
Meet Lauren
I’m the blogger, recipe developer, food photographer, and otherwise food obsessed gal behind Lauren From Scratch. I was born and raised in New Orleans and lived in South Louisiana most of my life. Growing up around Cajun country has instilled a love of food that runs deep in my bones. I am passionate about food and teaching you how to make mouth-watering Louisiana inspired dishes in your own kitchen!
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