Louisiana Crawfish Bread | Mardi Gras Recipes

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crayfish bread

What’s Up, Hungry People

This Fat Tuesday, let the good times roll with these amazing Louisiana crawfish bread rolls! Packed with an array of southern style flavors, including juicy crawfish tails, fiery Louisiana hot sauce, and robust cajun seasoning, they’re guaranteed to add that extra kick to any Mardi Gras celebration. And, as they say in New Orleans, “Laissez les bon temps rouler!” which translates to “Let the good times roll!” And trust me, with this recipe, they certainly will.

Crawfish bread is a festival favorite, finding its roots deep in the heart of Louisiana’s culinary traditions. It perfectly embodies the spirit of Mardi Gras: indulgent, flavorful, and unabashedly fun. Whether you’re hosting a party or just looking to bring a bit of the Mardi Gras flair into your home, this recipe is your ticket to a celebratory feast.

Here’s What You Need:

  • Sourdough or French baguette rolls: Adds a crunchy exterior and soft interior to the dish.
  • Cooked crawfish tails: The star of the dish, bringing sweet and succulent seafood flavor.
  • Butter: Adds richness and helps in sautéing vegetables.
  • Onions: Provides a sweet, aromatic base.
  • Red bell pepper: Adds sweetness and color to the dish.
  • Minced garlic: Infuses the dish with a pungent, aromatic flavor.
  • Whole grain mustard: Offers a tangy depth and slight texture.
  • Louisiana hot sauce: Introduces a spicy kick.
  • Cajun spice blend: Enhances the dish with Southern flavors.
  • Lemon juice: Adds brightness and balances flavors.
  • Green onions: Contribute a mild, oniony crunch.
  • Mozzarella cheese: Melts well, adding gooey texture.
  • Parmesan cheese: Offers a salty, nutty flavor.
  • Mayonnaise: Creaminess for spreading on rolls.
  • Cream cheese: Adds creamy texture and tang.
  • Fresh parsley: Provides a fresh, herbaceous note.
  • Salt & pepper: Season to taste and enhance overall flavors.
crawfish bread recipe

Let’s Cook!

First things first, crank that oven to 375°F (190°C). We want it nice and hot, ready for action.

Veggie & Crawfish Sauté:

Grab a large skillet and throw in a couple of tablespoons of butter. Let it melt and froth up over medium-high heat – this is where the magic starts. Toss in your chopped onions and red bell peppers. Give them a stir until they’re tender and fragrant. Now, for the fun part: add minced garlic, whole grain mustard, and that Cajun spice blend. Stir it up!

Next, let’s introduce the star of the show – crawfish tails and green onions. Mix them in until everything’s cozy and well-acquainted. Season with Louisiana hot sauce, lemon juice, and a pinch of salt and pepper. Time for the cheese! Stir in mozzarella and Parmesan until they’re just melted and friendly. Off the heat, let’s cool it down a bit, then whip in the cream cheese until it’s smooth and irresistible.

Roll Prep:

Now, take those rolls and behead them gently, about 1/4 inch off the top. Hollow them out like you’re carving tiny bread pumpkins, leaving a sturdy crust shell. Slather the inside and outside of each roll (and their little hats) with mayonnaise. It’s like giving them a nice, creamy jacket.

Assembly Time:

Spoon that luscious crawfish mix into the rolls like you’re tucking them in for a nap. Sprinkle more mozzarella, Parmesan, and fresh parsley on top like a cheesy blanket. Bake these beauties for 15-20 minutes, or until they’re bubbly and golden.

The Finishing Touch:

Once out of the oven, garnish with a bit more cheese, chopped green onions, and parsley. There you have it, a dish that’s sure to impress at any table.

Crawfish Roll Crafting Tips:

  • Choosing Your Bread: Opt for rolls that are sturdy enough to hold the filling without getting soggy. Fresh, high-quality sourdough or French baguette rolls are ideal because they provide the perfect crunch and structural integrity.
  • Cooking Crawfish Tails: If using frozen crawfish tails, ensure they are thoroughly defrosted and drained to avoid adding excess moisture to your filling. This keeps the mixture rich and flavorful without being watery.
  • Balancing Spices: The Cajun spice blend and Louisiana hot sauce can be adjusted to taste. Start with the recommended amounts and adjust if you prefer a spicier or milder flavor profile. Remember, it’s easier to add more spice than to correct an overly spicy dish.
  • Cheese Choices: While mozzarella and Parmesan are suggested for their meltability and flavor, feel free to experiment with other cheeses. Gouda or pepper jack can add interesting flavors and textures to your crawfish rolls.
  • Serving Suggestions: These crawfish rolls are best served fresh from the oven. However, if you need to reheat them, a quick toast in the oven can help bring back the crispiness of the bread.

Alright, Hungry People, we’ve just wrapped up crafting these fantastic crawfish rolls, and I’ve got to say, they’re a game-changer.

Whether you’re looking to shake up your dinner routine, impress some guests, or just treat yourself to something special, this recipe has got you covered. It’s a simple blend of savory, creamy, and just the right kick of spice, all tucked into a crispy roll that holds its own. Remember, the beauty of cooking from scratch is making it your own, so feel free to tweak the spices to your liking.

Now go ahead, give these rolls a try, and let the good times roll in your kitchen. As always, it’s been a blast cooking with you. Enjoy!

crayfish bread

Louisiana Crawfish Bread | Mardi Gras Recipes

The Starving Chef
Dive into the flavors of the South with these cheesy, spicy crawfish rolls, perfect for any meal.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Mardi Gras
Cuisine Bread, Creole, Mardi Gras, Seafood
Servings 6


  • 6 mini sour dough OR French baguette rolls
  • 16 oz cooked crawfish tails
  • 2 tablespoons butter
  • ½ cup onions chopped
  • ½ cup red bell pepper chopped
  • ¼ cup garlic minced
  • 1 teaspoon whole grain mustard
  • 1 teaspoon Louisiana hot sauce
  • 2 tablespoons Cajun spice blend
  • ½ tablespoon lemon juice
  • ½ cup green onion
  • ¼ cup mozzarella + more for topping
  • ¼ cup Parmesan cheese + more for topping
  • ½ cup mayonnaise
  • 8 oz cream cheese
  • ½ cup fresh parsley
  • salt & pepper to taste


  • 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 sauté until tender. Stir in the minced garlic, whole grain mustard, and Cajun spices.
  • Add the crawfish tails and green onions and stir until completely incorporated with the onions and peppers. Season with Louisiana hot sauce, lemon juice, 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.
  • 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.
  • Spoon the crawfish mixture into each roll. Top the rolls and crusts with additional 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.
  • Garnish with additional mozzarella, Parmesan, chopped green onions, and fresh parsley. Let the good times roll! Enjoy!


Keyword cajun, crayfish, rolls, Southern
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