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    You are in: Home / Southern / John Folse's Crawfish Bread Recipe
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    John Folse's Crawfish Bread
    John Folse's Crawfish Bread. Photo by kellychris

    Photo by kellychris

    1 Photo of John Folse's Crawfish Bread

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    EmmyDuckie's Note:

    This is Jazz Fest food at its best. There are plenty of crawfish bread recipes out there, with all kinds of crazy ingredients, but this one is my favorite, because it's simple, delicious, and the closest I have found to the famous Fest dish. You can use thawed frozen crawfish tails. But check the packaging, and make sure they came from Louisiana. If you buy them from anywhere else, they won't be as good, and Louisiana crawfish farmers will come and haunt your dreams until you go mad.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Slice French bread in half lengthwise and scoop out the inside of the loaf. Set aside. In a large skillet, melt butter over medium-high heat. Sauté crawfish, onions, celery, bell peppers and garlic 15 minutes. Blend in dry mustard and mayonnaise. Add cheeses and blend until melted. Spread crawfish mixture inside the bread then put halves back together. Butter the top of the loaf, wrap it in foil and bake on a barbecue pit or in a 350°F oven for 20–30 minutes. Cut bread into slices and serve hot.
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    Nutritional Facts for John Folse's Crawfish Bread

    Serving Size: 1 (241 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 610.5
     
    Calories from Fat 271
    44%
    Total Fat 30.1 g
    46%
    Saturated Fat 12.6 g
    63%
    Cholesterol 55.3 mg
    18%
    Sodium 1109.3 mg
    46%
    Total Carbohydrate 70.0 g
    23%
    Dietary Fiber 4.1 g
    16%
    Sugars 3.8 g
    15%
    Protein 15.3 g
    30%

    The following items or measurements are not included:

    crawfish tails

    Detailed Nutrition Values About Nutrition Info

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