Best Crawfish Bread Recipes

CRAWFISH CORN BREAD

Steps:

• In a skillet, saute onion and green pepper in 1 tablespoon oil until tender. Remove from the heat. Stir in jalapenos; set aside. , In a bowl, combine cornmeal, baking powder, salt and baking soda. In another bowl, beat the eggs, milk and remaining oil; stir into the dry ingredients just until blended. Stir in the corn, cheese, green onions, crawfish and reserved jalapeno mixture. Pour into a greased 13x9-in. baking pan. , Bake at 400° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm. Refrigerate leftovers.

CRAWFISH BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Rinse the crawfish. In a large skillet, melt the butter over medium heat. Add the garlic and cook for a few minutes. Add the tomatoes, Cajun seasoning and crawfish. Saute for 1 minute. Remove from the heat.
• In a bowl, mix together the cheeses, mayonnaise and parsley. Add the tomato and crawfish mixture to the mayo mixture.
• Cut the loaf of bread in half and then cut the bread lengthwise. Spoon the mixture on the bread and bake for 10 to 15 minutes. Then broil for an additional 3 to 5 minutes. Watch closely, as not to burn. Cut the bread into individual portions.

EZ CRAWFISH BREAD

Steps:

• 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 onions, bell peppers, green onions, and garlic until tender and translucent.
• 3. Blend in cajun seasoning, add cheeses and crawfish / shrimp / crab meat and blend until melted. Taste and adjust seasoning as needed.
• 4. Spread crawfish mixture inside the bread then put halves back together.
• 5. Wrap it in foil and bake at 350°F for 20-30 minutes.
• 6. Let the bread sit for 10-15 minutes then unwrap and cut the stuffed bread into 2 " slices and serve hot.
• 7. *Notes: An equal amount of (71-80, 81-90 count) shrimp works great in this recipe, too. *Tip: to make individual breads use pastry dough and cut into circles. Stuff half of the dough with filling and fold over to make a half-circle. Seal edges well. Bake bread according to pastry dough directions or deep fry until golden.

NEW ORLEANS CRAWFISH BREAD

Steps:

• In a large heavy skillet, melt the butter and heat it until it bubbles.
• Then lower the heat and add the chopped onions, bell pepper, and celery.
• Sauté the mixture until the veggies turn limp, but do not let them brown (figure that it should take about three minutes).
• Next add the wine to the seasoning base and bring it to a boil.
• Then, after about a minute, pour in the clam juice and add to it the prepared roux, thyme, bay leaves, and garlic.
• At this point, return the mixture to a boil once again but immediately lower the heat and simmer everything together for about five minutes more or until thickened.
• Now add the crawfish tails, diced tomatoes, cream of shrimp soup, parsley, green onions, seafood seasoning, and salt (if needed).
• When everything is thoroughly combined, simmer the skillet for about 8 to 10 minutes or until you can pick up the sauce with a fork.
• All that's left to do is to slice the loaves of bread lengthwise and sprinkle each half with a thin but complete layer of cheese.
• Then place the bread onto a sheet pan and slide it under a hot broiler or toaster oven until the cheese fully melts.
• Finally, take the bread halves out of the oven, generously spoon the crawfish sauce down the center of each loaf, then top them liberally with a sprinkling of Parmesan cheese.
• Return the Crawfish Bread to the oven one more time, but only until the sauce begins to bubble.
• Then slice the"breads" into appropriate individual portions and serve the pieces piping hot.

CAJUN CRAWFISH-STUFFED FRENCH BREAD

Steps:

• Melt butter in medium saucepan on medium high heat. Add onions, bell pepper, and celery and saute' for 5 minutes.
• Add cayenne pepper, black pepper, paprika, and garlic and stir well. Stir in white wine and seafood stock, bring to a boil and then reduce heat to low.
• Add crawfish tails and salt and mix well. Cover and simmer for 20 minutes. If using shrimp, don't add until the last 5 minutes of the 20.
• Gradually add cream cheese until melted, stirring often and cook for 5 minutes.
• Add green onions and parsley and a little more white wine if mixture is too thick.
• Cut bread in half and scoop out center portion of French bread loaf. Fill bottom portion with crawfish mixture. Place top half on top, brush with melted butter and bake in a 350 degree oven for 15 minutes.

CRAWFISH BREAD

Steps:

• 1. Preheat oven to 350 degrees. In a large saute pan (or skillet), melt butter over medium heat. Add onion, green pepper and celery and saute for 5 minutes, or until softened. Add garlic and cook for a few minutes more.
• 2. Add crawfish tails, tomatoes and seasoning. Cook for 5 minutes and remove from heat. Allow to cool for 5 - 10 minutes.
• 3. In a large bowl, mix together mayonnaise, cheeses and scallions, until well blended. Stir in cooled crawfish and mix well.
• 4. Cut bread in half and then cut the bread lengthwise (making 4 pieces). Spoon mixture evenly on the four pieces, place in oven for 15 minutes. Turn oven to broil and broil for 3 - 5 minutes or until tops are lightly brown...watch closely so they don't burn!
• 5. Cut bread into slices and serve! Enjoy!
• 6. You can substitute ¾ cup frozen seasoning blend (referred to in the south as the Trinity) for the chopped onion, green pepper and celery.

BREAD STUFFING WITH CRAWFISH, BACON, AND COLLARD GREENS

Steps:

• Preheat oven to 375°F. Cut bottom crust and short ends off bread; discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place in very large bowl. Add oil, thyme, and garlic; toss. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, 20 minutes. Return to same very large bowl.
• Melt butter in large skillet over medium-high heat. Add next 3 ingredients. sauté until soft, about 10 minutes. Add crawfish; sauté 2 minutes. Transfer to medium bowl. sauté bacon in same skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to bowl with vegetables. Pour off all but 1 tablespoon bacon fat from skillet. Add greens and 1 cup broth. Cover and simmer until greens are almost tender, about 5 minutes. Add greens and broth in skillet to vegetable mixture. Add parsley. DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Chill vegetable mixture.
• Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Stir vegetable mixture into bread. Add remaining 3/4 cup broth; toss. Transfer to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, 25 minutes. Uncover; bake until top starts to brown, 25 minutes longer.

CRAMER FAMILY STUFFED CRAWFISH BREAD

Steps:

• Melt the butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the evaporated milk, cheese, and crawfish tails. Cook and stir until the cheese has melted and the sauce is smooth, about 5 minutes more. Use the end of a spoon to poke a hole into each pistolette roll. Fill each roll with about 1 tablespoon of the crawfish filling.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Fry the rolls a few at a time in the hot oil until golden brown, about 3 minutes. Drain on a paper towel-lined plate and serve hot.

CRAWFISH BREAD

Steps:

• Saute crawfish tails in butter until heated through. Add cayenne and saute a minute more. Set aside and cool.
• Thaw spinach and cool as directed, thoroughly squeeze excess water out. Drain and chop artichokes. Mix spinach, artichokes, cream cheese and 1 cup of cheese until well blended. Microwave untilsmooth and creamy.
• Spread bread with alfredo sauce, then generously layer spinach dip,crawfish tails, and rest of cheese on bread.
• Bake at 350 until bread is crispy and cheese is bubbly. May need to broil the last 5 minutes to reach brownness. Sprinkle with parsley for garnish.

CRAWFISH BREAD

Steps:

• In a large heavy skillet, melt the butter and heat it until it bubbles. Then lower the heat and add the chopped onions, bell pepper, and celery.
• Sauté the mixture until the veggies turn limp, but do not let them brown (figure that it should take about three minutes).
• Next add the wine to the seasoning base and bring it to a boil.
• Then, after about a minute, pour in the clam juice (or broth) and add to it the prepared roux, thyme, bay leaves, and garlic.
• At this point, return the mixture to a boil once again but immediately lower the heat and simmer everything together for about five minutes more or until thickened.
• Now add the crawfish tails, diced tomatoes, cream of shrimp soup, parsley, green onions, seafood seasoning, and salt (if needed).
• When everything is thoroughly combined, simmer the skillet for about 8 to 10 minutes or until you can pick up the sauce with a fork.
• All that's left to do is to slice the loaves of bread lengthwise and sprinkle each half with a thin but complete layer of cheese.
• Then place the bread onto a sheet pan and slide it under a hot broiler or toaster oven until the cheese fully melts.
• Finally, take the bread halves out of the oven, generously spoon the crawfish sauce down the center of each loaf, then top them liberally with a sprinkling of Parmesan cheese.
• Return the Crawfish Bread to the oven one more time, but only until the sauce begins to bubble.
• Then slice the "breads" into appropriate individual portions and serve the pieces piping hot.
• Outstanding with a frosty "brewskie" in a tall frosted glass!

CRAWFISH BREAD

Steps:

• Preheat griddle to medium-high. Combine crawfish, cheese, sausage, green onion and Creole spice. Butter bread. Heap filling on unbuttered side of one bread slice, then spread it out evenly to corners. Cover with second bread slice, buttered-side up. Cook on griddle until first side is golden brown. Flip and cook until second side is golden brown and sandwich is hot all the way through. Remove and slice it up.
• Combine all ingredients thoroughly.

STUFFED CRAWFISH BREAD

Steps:

• Melt 1/4 cup butter in a large skillet over medium-high heat. Add onions; sauté 5 to 10 minutes or until translucent. Reduce heat to medium. Add bell pepper and garlic; sauté´ 5 to 8 minutes. Add crawfish, green onion, hot sauce, and salt and pepper; sauté 5 minutes to marry flavors. Cover and set aside.
• Preheat oven to 350ºF.
• Roll each defrosted loaf of bread dough out on a lightly floured surface to a 20x5-inch rectangle. Cut each rectangle in half width-wise. Spoon about 1/2 cup of crawfish mixture into center of each piece; top with 1/4 cup of each type of cheese. Fold dough over and pinch edges to seal, fully enclosing filling. Cut 2-inch slits on top of filled dough for venting. Repeat with remaining dough and crawfish mixture. Place loaves on a greased baking sheet and brush tops with melted butter. Bake 25 to 30 minutes or until golden.
• Cool 10 minutes. Slice and serve warm.

JOHN FOLSE'S CRAWFISH BREAD

Steps:

• Slice French bread in half lengthwise and scoop out the inside of the loaf. Set aside. 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. 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 20-30 minutes. Cut bread into slices and serve hot.

JAZZ FEST CRAWFISH BREAD

Steps:

• 1. In a large heavy skillet, melt the butter and heat it until it bubbles. Then lower the heat and add the chopped onions, bell pepper, and celery.
• 2. Sauté the mixture until the veggies turn limp, but do not let them brown (figure that it should take about three minutes).
• 3. Next add the wine to the seasoning base and bring it to a boil.
• 4. Then, after about a minute, pour in the clam juice and add to it the prepared roux, thyme, bay leaves, and garlic.
• 5. At this point, return the mixture to a boil once again but immediately lower the heat and simmer everything together for about five minutes more or until thickened.
• 6. Now add the crawfish, crab or shrimp*, diced tomatoes, cream of shrimp soup, parsley, green onions, seafood seasoning, and salt (if needed).
• 7. When everything is thoroughly combined, simmer the skillet for about 8 to 10 minutes or until you can pick up the sauce with a fork.
• 8. All that's left to do is to slice the loaves of bread lengthwise and sprinkle each half with a thin but complete layer of cheese.
• 9. Then place the bread onto a sheet pan and slide it under a hot broiler or toaster oven until the cheese fully melts.
• 10. Finally, take the bread halves out of the oven, generously spoon the crawfish sauce down the center of each loaf, then top them liberally with a sprinkling of Parmesan cheese.
• 11. Return the Crawfish Bread to the oven one more time, but only until the sauce begins to bubble.
• 12. Fold on bread over on top of the other to make it like a sandwich, then slice the "breads" into appropriate individual portions and serve the pieces piping hot.
• 13. Chef's Note: If you can't find real Louisiana crawfish tails, then substitute small shrimp or crab meat. Don't use Chinese crawfish because their farming methods are not regulated and they are rubbery, smelly, and not nearly as tasty as Louisiana crawfish! *If using shrimp make sure they are at least partially cooked before adding them to the recipe. If the shrimp are raw, sprinkle with a little Cajun seasoning before cooking them.

CRAWFISH ZOMBIE BREAD

Steps:

• Preheat oven to 350~.
• In a food processor, combine garlic, butter, cheese, mayonnaise, lemon juice, Tabasco and Worcestershire until smooth.
• Add parsley, onions, thyme and any available crawfish fat.
• Pulse until blended.
• Transfer to bowl.
• Fold in chopped crawfish tails.
• Chill 30 minutes.
• Spread mixture on French bread halves.
• Bake halves for 15 minutes.

NEW ORLEANS STYLE CRAWFISH BREAD

Steps:

• During Jazz Fest time in New Orleans, Crawfish bread is a very popular item and many of us want to try it every chance we get. There are various recipes for Crawfish bread but this one seems to be my favorite. You can purchase store bought crawfish but you will definitely have more flavor if you use boiled crawfish and peel them yourselves. It may take you a little longer, but it will well be worth the time. Also, it you want to use a loaf of French bread that will also work in this recipe. Just wrap the French bread in foil and then unwrap to allow to get crispy. The pistolettes allow for easier handling, especially if serving at a party.
• Preheat oven to 350 degrees.
• In a large skillet over medium-high heat, melt the butter and add olive oil. Add in the onions, bell peppers, garlic, celery and crawfish boil seasoning. Sauté for 5-7 minutes, until the seasoning is translucent and begins to soften.
• Add in the crawfish and continue cooking for another 5 minutes.
• In a medium bowl, while the vegetables are cooking, mix the Philadelphia cream cheese, creole mustard and cheeses.
• Add the cheesy mixture to the cooked vegetables and continue cooking for another 2 minutes, stirring often until mixture is dissolved and well blended.
• Cut a deep gash in the side of each pistolette and remove some of the bread inside with a sharp knife. Set rolls aside
• Using a spoon begin scooping mixture inside each pistolette until full.
• Place the pistolettes on top of an aluminum foil lined baking sheet. Using another sheet of foil, cover the whole pan, no need to wrap them individually.
• After about 5-7 minutes in oven, unwrap and let them bake for 3-5 minutes until golden brown and bread is crispy, if desired. If you like them soft then keep the foil covering them or wrap them individually.
• Brush tops of pistolettes with butter. Enjoy!

CRAWFISH BREAD

Steps:

• 1. melt butter in a pan and sauté chopped onion and chopped green onion. Add minced garlic and simmer until onions are wilted.
• 2. Add your crawfish tails (shrimp can be substituted if desired). Simmer for 10 minutes until crawfish are cooked. Add mayonnaise and simmer another few minutes.
• 3. Served hot over sliced French bread.

CRAWFISH BREAD

Steps:

• 1. Heat oven to 350* Melt butter over medium heat, chop garlic and sauté in butter for 1 minute. Chop tomato and add to butter & garlic along with seasonings and crawfish. Cook for 1-2 minutes. Remove from heat & place in a bowl..Add cheeses & mayo. Mix well. Spread on bread and cook 10-15 minutes, then broil for a minute or two. Remove from oven and let cool for a few minutes. Garnish with parsley. Slice and enjoy!

CRAWFISH BREAD

Steps:

• Melt 1/4 cup butter in large skillet over medium heat. Add onion and saute 5 minutes. Stir in bell pepper and garlic. Cook 5-10 more minutes. Add crawfish, green onion, pepper sauce, salt and pepper. Mix well. Cover and simmer 5 minutes, remove from heat. Preheat oven to 350. One loaf at a time, roll out bread dough on lightly floured surface to about a 20 x 5 inch rectangle and cut into 4 squares. Spoon 1/4 cup crawfish mixture in center of each piece and top with both cheeses. Moisten edges of dough with a little water and fold dough over, pinching edges to seal. Place on greased baking sheet and brush with melted butter. Bake 25 to 30 minutes or until golden brown.

COPELAND'S CRAWFISH BREAD RECIPE

Steps:

• Prepare the crawfish mixture Make the frozen dough rolled spoon with crawfish mixture with cheese and place them in the preheated oven After 25 minutes your baked crawfish bread is ready