Crawfish Bread

“I thought you would be interested in my version of crawfish bread,” wrote Jerry H. of Destrehan. “This is fantastic and as good as anything served at any festival. I was moved to create this recipe after my wife and I, who are volunteers at the Destrehan Plantation Fall Festival, ate the wonderful crawfish bread served there by one of the vendors.”

(From Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans, Chronicle Books)


  • ¼ cup butter
  • ¼ cup olive oil
  • 1 cup chopped green onions (tops and bottoms)
  • ½ cup finely chopped celery
  • ½ cup finely chopped green bell pepper
  • 4 garlic cloves, finely chopped
  • ½ cup dry white wine
  • 1 pound peeled crawfish tails with fat
  • 1 (8-ounce) package cream cheese, cut into small squares
  • ½ teaspoon Creole seasoning, such as Tony Chachere’s, Zatarain’s or Paul Prudhomme’s Seafood Magic, to taste
  • 1 (11-ounce) roll refrigerated French bread dough
  • ½ pound shredded pizza cheese mix or mozzarella cheese


  1. Preheat the oven to 350 degrees. Grease a baking sheet.
  2. In a large skillet, melt the butter with the olive oil over medium heat. Sauté the green onions, celery, bell pepper and garlic until wilted. Add the wine and the crawfish tails with their fat. Stir well and add the cream cheese. Stir until melted. Add the Creole seasoning and cook until the mixture is thickened, just a few minutes. Remove from the heat and let the flavors blend.
  3. Carefully roll out French bread dough to a thickness of ½ inch on the baking sheet. Spoon the crawfish mixture down the center of the dough, and sprinkle with the shredded cheese. Fold the dough over the mixture to make a loaf. Cut 2 small slits in the top of the dough.
  4. Place in oven and bake for about 20 minutes, or until the loaf is golden brown. Remove from oven and let sit for a few minutes before slicing into serving-size pieces.