Stuffed Crawfish Bread Recipe

Name: Stuffed Crawfish Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter, melted (plus more for brushing); 2 cups onions, finely chopped; 1 cup bell pepper, finely chopped; 1 lb peeled louisiana crawfish tails with fat; 1/4 cup green onion, chopped; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 tablespoon hot sauce; 1 (48 ounce) package frozen bread dough, such as Bridgeford (three loaves); 1 1/2 cups mozzarella cheese or 1 1/2 cups monterey jack cheese, shredded; 1 1/2 cups cheddar cheese, shredded

Servings: persons

1/4 cup butter, melted (plus more for brushing)
2 cups onions, finely chopped
1 cup bell pepper, finely chopped
1 lb peeled louisiana crawfish tails with fat
1/4 cup green onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon hot sauce
1 (48 ounce) package frozen bread dough, such as Bridgeford (three loaves)
1 1/2 cups mozzarella cheese or 1 1/2 cups monterey jack cheese, shredded
1 1/2 cups cheddar cheese, shredded

1
Melt 1/4 cup butter in a large skillet over medium-high heat. Add onions; saute 5 to 10 minutes or until translucent. Reduce heat to medium. Add bell pepper and garlic; saute 5 to 8 minutes. Add crawfish, green onion, hot sauce, and salt and pepper; saute 5 minutes to marry flavors. Cover and set aside.
2
Preheat oven to 350u00b0F.
3
Roll each defrosted loaf of bread dough out on a lightly floured surface to a 20x5-inch rectangle. Cut each rectangle in half width-wise. Spoon about 1/2 cup of crawfish mixture into center of each piece; top with 1/4 cup of each type of cheese. Fold dough over and pinch edges to seal, fully enclosing filling. Cut 2-inch slits on top of filled dough for venting. Repeat with remaining dough and crawfish mixture. Place loaves on a greased baking sheet and brush tops with melted butter. Bake 25 to 30 minutes or until golden.
4
Cool 10 minutes. Slice and serve warm.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup butter, melted (plus more for brushing), 2 cups onions, finely chopped, 1 cup bell pepper, finely chopped, 1 lb peeled louisiana crawfish tails with fat, and more.

Yes, Stuffed Crawfish Bread falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Stuffed Crawfish Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions