This New Orleans-style crawfish bread is inspired by the famous Jazz Fest favorite - crispy French bread loaded with a creamy, cheesy Cajun crawfish filling and baked until golden. If you've ever had crawfish bread at Jazz Fest, this homemade version delivers that same bold Louisiana flavor right from your own oven!
Many of you know that my family lives about 90 minutes from New Orleans. It's a city that is near and dear to our hearts. It's our quick weekend getaway when we need one...we love all of the traditional events, from Mardi Gras to the Roosevelt Teddy Bear Tea.
But I think our absolute favorite thing to do in New Orleans is Jazz Fest. It's a music and heritage festival held once a year (in the spring). At Jazz fest, you've got a really cool chance to see some awesome acts - I've seen Jimmy Buffet, Aerosmith, Trombone Shorty, and so many more really cool performers there over the years.
This is also a great chance to learn about the culture in New Orleans. The other big reason we love Jazz Fest so much is the food - it's out of this world! And a forever fan favorite is the Crawfish Bread.
What is Jazz Fest crawfish bread?
Jazz Fest crawfish bread is a New Orleans-style appetizer made famous at the New Orleans Jazz & Heritage Festival. It starts with flaky French bread that's filled with a rich, creamy Cajun crawfish mixture, then topped with tons of melty cheese and baked until golden and bubbly.
What sets Jazz Fest crawfish bread apart is the balance of textures and flavors - tender crawfish in a slightly spicy sauce, crispy bread on the edges, and gooey cheese in every bite. It's a staple of Louisiana festival food!
Why You'll Love This Recipe
- Jazz Fest-inspired flavor at home - This recipe recreates the rich, cheesy, slightly spicy crawfish bread made famous at the New Orleans Jazz & Heritage Festival, no plane ticket required!
- Perfect for Mardi Gras & entertaining - One loaf can feed a crowd, making it perfect for parties or even game days
- Creamy, cheesy, and packed with crawfish - The filling is loaded with real crawfish tails, cream cheese, and Cajun seasoning for bold Louisiana flavor in every bite.
- Easy to customize - You can swap the cheese, adjust the spice level, or substitute shrimp or crab if crawfish is hard to find.
- Make-ahead friendly - Prep the filling ahead of time (you can freeze the filling!), then assemble and bake before serving.
- Restaurant-quality with simple ingredients - Uses easy-to-find ingredients but delivers in the flavor department.
Ingredient Notes
(See recipe card at the bottom of the post for exact ingredient measurements.)
- French bread - Traditional Jazz Fest crawfish bread uses flaky Louisiana-style French bread (the same kind used for po-boys). Look for bread that's crisp on the outside and soft inside. If you can't find it, a standard French loaf or baguette will work - just avoid sourdough, which has a little bit too strong of a flavor.
- Butter, onion & garlic - This trio forms the savory base of the crawfish filling. Dice the onion finely so it melts into the mixture rather than standing out in chunks.
- Jarred pimentos - A classic Southern ingredient that adds mild sweetness and color without heat. Do not substitute roasted red peppers here - they're stronger and can overpower the crawfish.
- Green onions & dried parsley - Green onions add freshness and a subtle bite; parsley keeps the flavor balanced and herbaceous. Fresh parsley can be used if you have it, but dried works beautifully in baked dishes like this.
- Crawfish tails - Cooked, peeled crawfish tails are the star. Frozen crawfish tails are perfectly acceptable and commonly used (yes, even in Louisiana), especially when fresh crawfish aren't in season. Thaw completely and drain well before using to avoid too much moisture.
- Cajun seasoning - Use your favorite brand and adjust to taste. (We're Tony Chachere's fans around here!) Cajun seasonings can be really different from each other in salt and heat, so start light and add more if needed.
- Mayonnaise & cream cheese - These create the signature creamy Jazz Fest-style filling. Full-fat versions are recommended for the richest texture and best melt.
- Whole-grain Creole mustard - Adds a tang and depth without making the filling taste too "mustardy." If you can't find Creole mustard, a spicy whole-grain mustard works.
- Colby Jack cheese - A great melting cheese with mild flavor that doesn't overpower the crawfish. Mozzarella, Monterey Jack, or a mild cheddar also work well.
- Pasta (marinara) sauce - Not traditional at Jazz Fest, but an optional, highly recommended addition for dipping. The acidity cuts through the richness of the bread and cheese and pairs surprisingly well with the Cajun flavors.
Variations & Additions
- Cheese swaps - Colby Jack melts perfectly, but mozzarella, Monterey Jack, mild cheddar, or pepper jack all work. For extra heat, pepper jack is super yummy!
- Seafood substitutions - If crawfish isn't available, shrimp (chopped up really well), or lump crab meat can be used. Keep the pieces small so the filling stays creamy and evenly distributed.
- Make it spicier - Sprinkle about a teaspoon of red pepper flakes over the cheese before the final bake, or add a pinch of cayenne to the crawfish mixture for heat throughout.
- Add-ins (use sparingly) - Finely diced bell pepper or celery can be sautéed with the onion for extra flavor and texture, but avoid overloading the filling.
Love Cajun flavor? You'll also want to try my Pressure Cooker Red Beans & Rice or this Cajun Crawfish Pasta recipe! 🦞
How to Make New Orleans Crawfish Bread
- Preheat the oven to 375°F and tear off a large sheet of aluminum foil to wrap the bread later.
- Sauté the aromatics - Melt the butter in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes, until soft and lightly golden.
- Build the flavor base - Stir in the green onions, garlic, pimentos, dried parsley, and Cajun seasoning. Cook for 1-2 minutes, just until fragrant, then turn off the heat.
- Make the creamy crawfish filling - Add the crawfish tails, mayonnaise, cream cheese, mustard, and ½ cup of the shredded Colby Jack cheese. Gently stir until the cheeses melt and the mixture is creamy and well combined. Avoid over-stirring to keep the crawfish tender.
- Prep the bread - Slice the French bread in half lengthwise. Scoop out a small amount of the soft interior from each half to create a pocket, then add the torn bread pieces directly into the crawfish mixture to help thicken the filling.
- Fill and assemble - Spread half of the crawfish mixture evenly onto one bread half. Repeat with the other half, then press the two halves together like a sandwich. Wrap the loaf tightly in aluminum foil.
- Bake - Place the wrapped loaf in the oven and bake for 15-20 minutes, until heated through.
- Add the cheese topping - Carefully unwrap the bread, open the halves, and sprinkle the remaining cheese over the crawfish filling. Broil for 5-8 minutes, watching closely, until the cheese is bubbly and lightly browned.
- Serve - Slice and serve warm, with pasta or marinara sauce on the side for dipping if desired.
How to Serve
This bread is best served warm. If you're not going to serve it immediately after baking, wrap it back up in aluminum foil and keep it in a warm oven until you're ready.
I cut my slices of bread into about 2" pieces and serve it with marinara sauce on the side for dipping. Like I mentioned, that's one of my additions and it's totally optional, but the marinara sauce plays really well off of the creaminess of the cheeses.
Leftovers & Storage
STORAGE: This bread should be stored in the fridge. I like to put it back together sandwich-style and re-wrap it in aluminum foil for storage. When you're ready to serve it again, unfold the halves of bread and bake in a 350-degree oven for about 10 minutes.
FREEZING: I wouldn't freeze this after baking - bread that's already covered in a sauce just doesn't do well in the freezer. You can make a double batch of the crawfish mixture and freeze the bread and crawfish spread separately, though!
You can freeze the filling though! Simply complete steps 2-4 of the recipe above, then freeze that filling in a freezer bag for up to 6 months. Thaw and fill your French bread when you're ready to serve.
Leslie's Helpful Tips & Tricks
- When I'm melting cheese on something, I like to go for a block of cheese and grate it myself. The pre-shredded stuff has fillers in it that make it less melty and gooey on something like this.
- Have a spoon ready when you separate your loaves of crawfish bread to cover them with cheese; you might have to redistribute that filling a little bit.
- Drain crawfish tails very well - Excess moisture is the #1 reason crawfish bread turns soggy. If using frozen crawfish, thaw completely and pat dry before adding to the filling.
- Use full-fat dairy - Reduced-fat cream cheese or mayonnaise won't melt as smoothly and can make the filling grainy. Full-fat versions create the rich, creamy texture Jazz Fest crawfish bread is known for.
- Don't over-scoop the bread - Remove just enough interior to create a pocket. Taking out too much can cause the loaf to collapse or feel dry after baking.
- Wrap tightly for the first bake - Sealing the bread in foil traps steam so the filling heats evenly without drying out the bread.
- Watch closely under the broiler - Cheese can go from bubbly to burnt in seconds. Keep the oven door cracked and stay nearby during the final step.
- Let it rest briefly before slicing - A 5-minute rest helps the filling set slightly so slices hold together better when serving.
- Slice smaller for parties - Cutting the loaf into 1½-2 inch pieces makes it easier to serve as an appetizer and helps it go further for a crowd.
FAQs & Troubleshooting
Happy Mardi Gras - hope you enjoy this one, friends! If you like it, please rate the recipe ⭐️ and comment below. You can also share your Crawfish Bread pictures on social media 📸 - if you do, tag me @lambertslately.
Crawfish Bread
Ingredients
- 1 loaf French bread
- 4 oz butter
- ½ onion (finely chopped)
- 1 tablespoon minced garlic
- 4 oz jarred pimentos (drained)
- ¼ cup chopped green onions
- 2 teaspoon dried parsley
- 12 oz cooked crawfish tails
- 1 tablespoon cajun seasoning
- ½ cup mayonnaise
- 4 oz cream cheese
- 1 tablespoon whole-grain Creole mustard
- 8 oz Colby Jack cheese (shredded)
- 16 oz pasta sauce
Instructions
- Preheat oven to 375°F.
- Melt butter in a large skillet over medium heat. Add onion and cook 2-3 minutes until softened.
- Stir in green onions, garlic, pimentos, parsley, and Cajun seasoning; cook 1-2 minutes. Remove from heat.
- Add crawfish, mayonnaise, cream cheese, mustard, and ½ cup cheese; stir until creamy.
- Halve French bread lengthwise and scoop out some of the interior. Stir torn bread into the crawfish mixture.
- Spread filling evenly onto both bread halves. Press together, wrap tightly in foil, and bake 15-20 minutes.
- Unwrap, open bread, top with remaining cheese, and broil 5-8 minutes until bubbly and lightly browned.
- Slice and serve warm, with pasta sauce for dipping if desired.
Notes
- When I'm melting cheese on something, I like to go for a block of cheese and grate it myself. The pre-shredded stuff has fillers in it that make it less melty and gooey on something like this.
- Have a spoon ready when you separate your loaves of crawfish bread to cover them with cheese; you might have to redistribute that filling a little bit.
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 17 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
