Crawfish, cheddar, pepper jack, Creole seasoning, bell pepper, mayo, and French bread make this Crawfish Bread a Southern flavor bomb.
This one takes me back. Not to some big, dramatic childhood memory, but to something much smaller. It was a random Tuesday in May—hot, humid, and buzzing with mosquitos the size of small birds. I was at a roadside seafood shack with my cousin, who insisted I had to try their Crawfish Bread.
I rolled my eyes. “Bread? With crawfish in it?”
He just grinned. “Trust me.”
One bite in and I was halfway silent (rare for me), the other half mumbling things like “Oh my God,” and “Why didn’t I know this existed?” That crusty French bread, the spicy crawfish, the melted cheese that clung to the roof of your mouth like a warm, delicious hug? I was ruined—in the best way.
Since then, I’ve tried recreating that magic, tweaking and tasting until I had a version I could make at home whenever the craving hit. This one right here? It’s not a replica. It’s a love letter. A little messier. A little louder. And a lot of “oh hell yes” baked into every bite.
Why You’ll Love This Crawfish Bread Recipe?
You know how some recipes feel like they’re trying too hard? This one doesn’t. It’s not trying to be gourmet. It’s not trying to be cute. It’s just here to taste amazing and make you feel like someone’s grandma made it with extra love and zero patience for measuring cups.
It’s got:
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buttery sautéed veggies that form the heart of the flavor,
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spicy crawfish tails that soak up all that seasoning,
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cheese—lots of cheese,
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and French bread that holds it all together like it was born for this job.
Perfect for game day, crawfish boils, random Wednesdays, or when you just need something warm and comforting to remind you that the world still has joy in it—even if your dishwasher’s broken and your kids are fighting over whose turn it is to take out the trash.
Ingredient Notes:
Here’s everything you need for this Crawfish Bread—and a few thoughts on each, because we all have opinions, right?
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Crawfish Tails (1 lb): Look, if you can get ‘em fresh—amazing. But the frozen kind works perfectly too. Just thaw and drain.
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French Bread (1 loaf): Go crusty, not soft. You want something that can stand up to the weight of all that goodness.
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Butter (2 tbsp): Unsalted is ideal, but if all you’ve got is salted, just go lighter on the seasoning later.
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Onion, Red Bell Pepper, Celery: This trio is your flavor base. They’re the holy trinity of Southern cooking and deserve your respect.
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Garlic (3 cloves): Smash it, chop it, throw it in. Garlic doesn’t need a big introduction.
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Mayonnaise (½ cup): Don’t judge. It’s the glue that binds everything together into creamy, spicy perfection.
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Creole Mustard (1 tsp): Adds zip. I’ve used plain yellow in a pinch and it was fine. Not great, but fine.
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Creole Seasoning (1½ tsp): Tony Chachere’s is my go-to. Add more or less depending on how fiery you’re feeling.
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Dried Thyme (¼ tsp): A little herby background. Not the star, but still important.
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Sharp White Cheddar + Pepper Jack (4 oz each): Freshly shredded melts way better than the bagged stuff, but again—this is a judgment-free kitchen.
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How To Make Crawfish Bread?
Step 1: Preheat the oven to 350°F.
Seriously, do this now. No one wants to assemble this masterpiece and then sit around waiting for the oven to heat up.
Step 2: Sauté your veggies.
In a skillet, melt your butter and toss in the onion, bell pepper, and celery. Let them go for 5-7 minutes until they’re soft and your kitchen smells like someone’s Maw Maw is about to serve dinner.
Step 3: Add garlic and crawfish.
Don’t burn the garlic—just let it bloom for a few seconds before adding the crawfish. Cook until it’s heated through and starting to take on some of that buttery goodness.
Step 4: Cream it up.
Turn the heat down and mix in your mayo, Creole mustard, seasoning, and thyme. Stir it up and let it thicken just a little—2 minutes should do it. Take it off the heat and stir in your cheese until melted and irresistible.
Step 5: Build your bread.
Slice your French bread in half, lay it flat-side up on a baking sheet, and spoon the mixture evenly over both halves. Don’t be dainty. This is crawfish bread, not a tea sandwich.
Step 6: Bake, baby.
Pop it in the oven for 15-20 minutes until everything’s golden, bubbly, and making you question your loyalty to any other appetizer.
Step 7: Cool (or don’t).
Let it sit for 10 minutes so you don’t burn your tongue. Or ignore this advice, like I always do. Either way, it’s worth it.
Storage Options:
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Fridge: Wrap leftovers in foil or pop them in a container. They’ll keep for up to 3 days.
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Reheat: Use the oven or air fryer so it crisps back up.
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Freezer: Wrap individual slices in foil and freeze for up to 1 month. It’s like finding a treasure in the back of your freezer later.
Variations and Substitutions:
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No crawfish? Shrimp, crab, or chopped rotisserie chicken all work.
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Extra spice? Add a splash of hot sauce or diced jalapeños.
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Low-carb? Ha. But in theory? Serve the filling over roasted veggies or in bell pepper boats.
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Different cheese? Gouda, Colby Jack, or whatever’s in your fridge. Just keep it melty.
What to Serve with Crawfish Bread?
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A big bowl of gumbo
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Coleslaw or corn maque choux
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A cold beer (or sweet tea if you’re feeling proper)
Frequently Asked Questions:
Is crawfish bread spicy?
It can be! Creole seasoning and pepper jack bring some heat, but it’s easy to adjust.
Can I make it ahead of time?
Yep. Mix the filling ahead and refrigerate, then spread and bake when you’re ready.
What kind of bread works best?
Classic French bread or anything crusty. You need structure for all that cheesy goodness.
Crawfish Bread isn’t just a recipe—it’s a vibe. It’s what you make when people are coming over and you don’t want to stress. Or when no one’s coming over and you just need a little cheesy, spicy, Louisiana comfort in your life.
So give it a try. Make it messy. Let the cheese drip down your fingers. And if someone asks for the recipe, just smile and say, “It’s a little something I picked up from the South.”
Ever made your own crawfish bread? Got a twist on it? Drop it in the comments. I’m always down for some kitchen gossip.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Crawfish Bread
Ingredients
- 2 tbsp unsalted butter
- ½ yellow onion diced small
- ½ red bell pepper diced small
- 2 stalks celery diced small
- 3 cloves garlic smashed and diced small
- 1 lb crawfish cooked and thawed if frozen
- ½ c mayonnaise
- 1.5 tsp Tony Chachere’s Original Creole Seasoning
- 1 tsp creole mustard
- ¼ tsp dried thyme
- 4 ounces sharp white cheddar cheese shredded
- 4 ounces pepperjack cheese shredded
- 1 loaf of French bread
Instructions
- Preheat the oven to 350°F.
- In a pan, cook the onion, bell pepper, and celery in butter until soft.
- Add garlic, then crawfish, and cook briefly.
- Mix in mayonnaise, Creole seasoning, thyme, and mustard. Cook for 2 minutes.
- Stir in shredded cheeses.
- Slice French bread, and spread the mixture on top.
- Bake for 15-20 minutes.
- Cool for 10 minutes, slice, and serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
