Crawfish Bread

Side Dish

Recipe courtesy of You Can't Keep New Orleans Out of the Cook by Tommy Centola

Serves 4 to 6

  • 1 teaspoon salt
  • 1½ teaspoon baking powder
  • 1 cup milk
  • 1/2 cup butter, melted
  • 2 cups all-purpose flour, sifted
  • 3 eggs, large
  • 1 teaspoon fresh thyme, chopped
  • 1/4 cup green onions (scallions), chopped
  • 1/4 cup fresh parsley, chopped
  • 10 ounces crawfish tails, roughly chopped

Chef's note: Crawfish bread can basically be made two ways;many people make a crawfish mixture and spread it on the french bread.  My recipe is different, I make a loaf of bread with all the seasonings and crawfish mixed in before baking.

Louisiana Crawfish Bread

Louisiana Crawfish Bread

Click image to enlarge


Preheat oven to 375˚F. Oil and flour a 9 x 13 x 2-inch baking pan.

In a mixing bowl, add butter, flour and eggs; whisk until mixture is smooth with no lumps. Add the remaining ingredients and combine. Pour batter into your prepared baking pan and bake for 30 to 40 minutes until golden on top and batter is cooked through.

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