Crawfish bread isn’t just a recipe—it’s a symbol of Louisiana’s rich culinary tradition. For anyone lucky enough to enjoy it at festivals like Jazz Fest or had Semolina’s iconic version, the buttery, cheesy goodness of crawfish bread holds a special place in their hearts. This dish brings the bold, spicy flavors of New Orleans to life, blending crawfish tails, melty cheese, and Cajun spices into a crusty, golden bread.
{photo credit: Semolina}
While Semolina’s may be a memory since they closed their last location in 2020, you can still recreate this Louisiana classic in your own kitchen. Whether you’re celebrating Mardi Gras, hosting a New Orleans-themed dinner, or just craving a taste of the Big Easy, this recipe is your ticket to authentic flavor. And don’t worry—if you can’t find crawfish in your area, I’ve included simple substitutions to make sure everyone can enjoy this dish.
They shared this recipe with me back in April of 2019.
Ready to bring a little Louisiana magic to your table?
Yeah you right!
For more on the closing of Semolina in 2020, you can read: The Last Semolina to Close its Doors by Biz New Orleans at https://bizneworleans.com/last-semolina-restaurant-to-close-its-doors/
How Do You Make Semolina’s Crawfish Bread?
1. Prepare the Bread: Slice the French bread lengthwise into two halves and set aside on a baking sheet lined with parchment paper.
2. Make the Crawfish Filling: In a large skillet, melt the butter over medium heat. Add the onion, bell pepper, and garlic. Sauté until softened. Stir in the crawfish tails, Cajun seasoning, and smoked paprika.
3. Assemble the Filling: In a mixing bowl, combine the crawfish mixture with the mozzarella, cheddar, mayonnaise, and parsley. Mix until well combined.
4. Assemble the Crawfish Bread: Spread the crawfish filling evenly over the cut sides of the bread. Sprinkle with Parmesan cheese if desired.
5. Bake the Bread: Place the bread in the oven and bake for 12-15 minutes, or until the cheese is melted and bubbly. For extra crispiness, broil for an additional 2-3 minutes, watching carefully to avoid burning.
6. Garnish and Serve: Remove the bread from the oven and sprinkle with additional parsley. Slice into portions and serve hot.
The directions are more detailed in the recipe card below. It’s also printable if you need it. That’s what I usually do. The printout will also have a QR code for you to scan and it’ll bring you right back here.
Tips for Success
- If fresh crawfish isn’t available, frozen crawfish tails work perfectly. Thaw and pat them dry before cooking.
- If you’re outside of Louisiana and having trouble finding good quality crawfish, shrimp or lobster are excellent substitutions.
- Don’t skip the broiling step for a perfect crispy-cheese topping!
- Spicy Twist: Add chopped jalapeños for an extra kick.
- Vegetarian Option: Swap crawfish for sautéed mushrooms and spinach.
FAQ:
What is crawfish bread?
Crawfish bread is a Louisiana-inspired dish made with French bread, crawfish tails, cheese, and Cajun spices. It’s a popular appetizer during Mardi Gras and at festivals like Jazz Fest.
When is crawfish in season?
Fresh crawfish is typically in season from February to June, but frozen crawfish tails work perfectly for this recipe year-round.
Can I use shrimp instead of crawfish?
A good quality crawfish, or crawfish tails, can be hard to find. Shrimp makes a great substitute for crawfish in this recipe. Just chop it into bite-sized pieces and follow the same steps.
How can I make this dish vegetarian?
For a vegetarian version, substitute the crawfish with sautéed mushrooms, spinach, or even artichokes for a hearty filling.
What was one of your favorite memories of Semolina’s? What was your go-to meal? Let me know in the comments below!
Did you try this crawfish bread recipe? Share your results in the comments below or tag @RedBeansAndEric on social media. Let’s keep the Louisiana tradition alive!
Love this recipe? Try my Monday Red Beans and Rice recipe!
Ingredients
- 1 lb of LA tails
- cup ¼of green onions sliced thin
- 1 tsp of parsley
- 1 tsp of blackened redfish seasoning preferably Paul Prudhomme’s Magic Seasoning Blend
- 1 cup of alfredo sauce
- cup ½parmesan cheese
- cup ¼of shredded fontina cheese
- cup ¼of provolone
- cup ¼of cheddar cheese sauce
Instructions
- Measure all ingredients into the mixing bowl. Using the rubber spatula, blend all ingredients together until thoroughly mixed.
Ingredients
- 5 inch Eight loaves of French Bread
- 3 cups of Shredded Fontina cheese
- 3 cups of Provolone cheese
- cup ½ of Green onions
- Crawfish Bread Mix *see recipe above
Instructions
- Slice loaves length wise to split open and scoop out inside of each loaf.
- Brush inside of loaf with melted butter.
- Preheat mix in microwave to no less than 140 degrees (approximately 1 minute 15sec).
- Using rubber spatula, spread the mix evenly over the bread bottom.
- Top bread with Fontina/Provolone cheese mix.
- Place on cookie tray under broiler for 2-3 minutes or until golden brown.
- Garnish dish with green onions.
Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.
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