Boom! Done! Your crawfish bread is ready to serve. Doesn’t it look amazing? It tastes even better, so gooey and cheesy. This will seriously hit the spot. The crawfish meat is mixed with sautéed onions, bell peppers, and celery, along with with melted cheese and Cajun or Creole spices, like cayenne pepper and paprika. Stuff it all into a hollowed-out bread loaf, then bake until the bread is crispy and the filling is hot and bubbly. The dish is a favorite at Louisiana festivals, particularly during crawfish season, which runs from late winter to early summer. It’s incredibly satisfying, and perfect for serving at parties, game day gatherings, or during your next Mardi Gras party. Let’s talk about how to make crawfish bread, shall we? Prep the French Bread. Slice the French bread loaf in half lengthwise. Scoop out some of the bread to make room for the filling, if desired. I like to make extra room for all the decadent stuffing. Set them onto a baking sheet. Cook the Vegetables. Melt the butter in a large pan over medium heat. Add the onion, celery, and bell pepper. Cook for 5 minutes to soften. Add the garlic and cook 1 minute. This is your flavor base. Melt the Cream Cheese. Stir in the cream cheese until melted through and incorporated, about 2 minutes. Mix the Stuffing. Transfer the pan ingredients to a mixing bowl. Stir in the mayo, mustard, and shredded cheeses. Mix until well combined. Final Toast. Increase oven heat to “broil” then broil the crawfish bread until the bread is toasty and the topping is browned and bubbly. Serve! Remove from heat, cool enough to slice, then serve. That’s it, my friends. I hope you enjoy your new crawfish bread recipe. I’d love to hear how it turned out for you. You can also freeze it for a month wrapped in plastic. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
