“If you’ve never had Crawfish Bread before, you’re in for a real treat. It’s a unique blend of flavors that just melts in your mouth. We are talking about fresh Louisiana crawfish combined with the creamy flavor of what can be best described as a really good spinach dip. All of this spread over fresh French bread, topped with mozzarella cheese, and baked in the oven. If you’re lucky enough to stumble upon a Louisiana restaurant that has crawfish bread on the menu, get dat. Now, if a visit to South Louisiana isn’t in your future, you’re still in luck. You can make this amazing dish in your own home. Crawfish bread is typically listed as an appetizer on many menus in Cajun Country, but people will often order it as a meal.” –Jason Derouen, The Cajun Ninja
Crawfish Bread
Author: Jason Derouen, The Cajun Ninja
Makes 6 Servings
Ingredients
- 2 pounds Louisiana crawfish tails 1 tablespoon Pi-YAHHHHH!! Seasoning
- 1 teaspoon liquid crawfish boil
- 1 stick salted butter
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 1 stalk celery, chopped
- 1 bunch green onions, chopped
- 1 tablespoon minced garlic
- 1 tablespoon dried parsley
- 8 ounces processed cheese product*, cubed
- 6 ounces shredded jalapeño Havarti cheese (about ¾ cup)
- ½ (8-ounce) package fresh mozzarella cheese, shredded and divided
- ½ cup mayonnaise
- 1 to 2 large loaves French bread, halved horizontally
Instructions
- Preheat oven to 350°.
- In a large bowl, season crawfish with Pi-YAHHHHH!! Seasoning and crawfish boil.
- In a medium saucepan, melt butter over low heat. Add yellow onion, bell pepper, celery, and green onion; cook, stirring frequently, until vegetables are tender, about 25 minutes. Add garlic and parsley, and cook for 5 minutes.
- Add the crawfish, processed cheese product, Havarti, and half of the mozzarella to pan, and cook over low heat, stirring occasionally, until cheese is melted. Add mayonnaise, stirring until well combined. Remove from heat.
- On a large baking sheet, place 2 halves of French bread (use 2 baking sheets for 2 loaves). Spread crawfish mixture evenly over the French bread. Sprinkle remaining mozzarella over the top.
- Bake until hot and bubbly and cheese is melted, 10 to 12 minutes. Slice and enjoy!
Notes
*We used Velveeta.
Do you have to use mayo? Can it be substituted?