Menu

Louisiana Crawfish Bread | Mardi Gras Recipes

The Starving Chef Blog

Watch the Video

The Starving Chef Blog
Louisiana Crawfish Bread | Mardi Gras Recipes

Super Hungry? Jump to the recipe

This Fat Tuesday, let the good times roll with these amazing crawfish stuffed bread rolls! Made with an array of southern style flavors like crawfish tail, Louisiana hot sauce, and cajun seasoning - they are sure to spice up any Mardi Gras party.

As they say in New Orleans: "Laissez les bon temps rouler!"

Categories: Dinner , Side Dish , Holiday Recipes , Video Recipes , Appetizers , Breads , Mardi Gras

Tags: Mardi Gras , Crawfish , Crayfish , Video Recipe , Fat Tuesday

The Starving Chef Blog

Louisiana Crawfish Bread | Mardi Gras Recipes

Prep Time: 10 minutes

Cook Time: 15-20 minutes

Makes 6 rolls

Ingredients:

The Starving Chef Blog
  • 6 mini sourdough OR French bread rolls
  • 1 lb cooked crawfish tails
  • 2 tablespoons butter
  • 1/2 cup onions
  • 1/2 cup red peppers
  • 1/4 cup garlic, minced
  • 1 teaspoon whole grain mustard
  • 1 tablespoon Louisiana hot sauce
  • 2 tablespoons Cajun spice seasoning
  • 1/2 lemon
  • 1/2 cup green onion
  • 1/4 cup mozzarella (+ more for toppings)
  • 1/4 cup parmesan (+ more for toppings)
  • 1/2 cup mayonnaise
  • 8 oz cream cheese
  • ~ 1/2 cup fresh parsley
  • salt & pepper, to taste

Here's How:

The Starving Chef Blog
  1. Preheat the oven to 375 F | 190 C. In a large skillet over medium high heat, add two tablespoons of butter and melt until browned and frothy. Add the onions and red peppers, and saute until tender. Stir in the garlic, whole grain mustard and Cajun spices.
  2. Add the crawfish tails and green onions and stir until completely incorporated into the onions and peppers. Season with Louisiana hot sauce and lemon as well as salt and pepper, to taste. Mix in the mozzarella and Parmesan cheeses. Remove from heat. While it cools, mix in the cream cheese until creamy.
  3. Cut off the tops of each roll, about 1/4 inch of crust. Use your fingers to remove the bread from within each roll, leaving about a 1/2 inch of crust remaining. Use a spatula to spread mayonnaise onto the inside and outside of each roll and crust top.
  4. Spoon the crawfish mixture into each roll. Top the rolls and crusts with mozzarella, Parmesan cheese and fresh parsley. Bake for 15-20 minutes or until the rolls are heated through and the cheeses have melted on top.
  5. Garnish with remaining mozzarella, Parmesan, and fresh green onion and parsley. Let the good times roll! Enjoy!

Mouth Feel

The Starving Chef Blog

Salty

Savory

Sour

Bitter

Sweet

Spicy

Watch the Video

The Starving Chef Blog
The Starving Chef Blog
Top