Crawfish Bread PoBoy Recipe

Crawfish Bread PoBoy

One of our most popular crawfish recipes is Jazz Fest Crawfish Bread. This Crawfish Bread PoBoy is a slight change from the Jazz Fest version of this recipe.


Crawfish Bread PoBoy Ingredients:

  • 2 cups of peeled crawfish tails with fat
  • 1 loaf of French bread
  • 1/2 of a cup of diced onions
  • 1/4 of a cup of diced red bell peppers
  • 1/2 of a cup of diced celery
  • 1 tablespoon of minced garlic
  • 1/2 of a teaspoon of dry mustard
  • 1/3 of a cup of mozzarella cheese
  • 1/2 of a cup of mayonnaise
  • 1 tablespoon hot sauce
  • 1/3 of a cup of Cheddar cheese
  • 1/2 a stick of butter

Crawfish Bread PoBoy Directions:

  1. Preheat oven to  350°F.
  2. Slice the French bread lengthwise in half and scoop out the inside of the loaf.
  3. Set the French Bread aside.
  4. In a large skillet, melt the butter over a medium-high heat.
  5. Sauté the crawfish tails, onions, celery, bell peppers and garlic for about 15 minutes.
  6. Blend in the dry mustard, hot sauce, and mayonnaise.
  7. Add the cheeses and stir until all of the cheese is melted.
  8. Spread the crawfish mixture into both sides of the hollowed out french bread.
  9. Put the 2 halves of french bread back together.
  10. Butter the top of the loaf.
  11. Wrap the whole loaf in foil.
  12. Bake at 350°F in oven for 20 to 30 minutes.
  13. Cut bread into slices and serve hot.


This Crawfish Bread Sandwich, known in New Orleans as a Crawfish Bread PoBoy, creates a flavorful seafood explosion in your mouth. People stand in line at Jazz Fest for just a taste of Crawfish Bread, and now you can create this poboy in your own kitchen.

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