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Authentic Crawfish Bread

5 from 2 reviews

A terrific homemade crawfish bread filled with the classic flavors of the New Orleans recipe.

Ingredients

Units
  • 2 tablespoons oil
  • 1 small onion, finely chopped
  • 1/2 cup finely chopped celery, about 2 ribs
  • 1 red bell pepper, finely chopped
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons creole seasoning
  • 1 pound crawfish tails, already cleaned
  • 1 1/2 tablespoons creole mustard
  • 3/4 cup plain Greek yogurt or mayonaise
  • 1/3 cup Monterrey Jack cheese, shredded
  • 1/3 cup cheddar cheese, shredded
  • 1 loaf French bread

Instructions

  1. Preheat the oven to 350F. Place the oven rack in the middle position. Place a piece of foil on top of a baking sheet that’s slightly longer than the pan (you’ll wrap the bread in it).
  2. In a large skillet over medium-high heat, heat up the oil. Add in the onions, celery, bell pepper, garlic, and seasoning. Sauté for 5-7 minutes, until the veggies are translucent and begin to soften.
  3. While the vegetables are cooking, combine the plain Greek yogurt, creole mustard, and cheeses. Set aside.
  4. Add the crawfish and continue cooking for another 5 minutes.
  5. Add the cheesy yogurt mix to the pan, mixing while cooking, until the mixture turns into a thick crawfish and veggie cheesy mixture. 
  6. Slice the loaf of bread in half across the middle and place it on the lined baking sheet, making sure you have enough foil to fully wrap the loaf of bread.
  7. Scoop the mixture right on top of the bottom half of the French bread from end to end. Cover it with the remaining bread and wrap tightly with aluminum foil.
  8. Bake in the preheated oven for 15 minutes. Remove it from the oven, unwrap the loaf, and slice it into 6 pieces. Serve immediately.

Equipment

Notes

  • Shrimp may be substituted for crawfish in this recipe.
  • Swap plain Greek yogurt for mayonnaise.
  • Creole mustard or French/Dijon/Grey Poupon mustard will work
  • If you don’t have French bread, use a long Italian loaf of bread or 6 individual hoagies or buns. 

Nutrition