New Orleans Crawfish Bread

"So what exactly is crawfish bread? Well, you start with good Louisiana crawfish tails. Crawfish are a quintessential food in south Louisiana, and peak season is typically March, April and May. Perfect timing for crawfish boils in the backyard on those early Spring days! Like many good Cajun recipes, New Orleans Crawfish Bread starts with sauteing up the holy trinity of Cajun cooking – onion, celery and bell peppers. From there, you simply add some cream cheese, Cajun seasoning and shredded cheese. That mixture gets spread onto a halved loaf of French bread and baked in the oven for about 15 minutes. Once it comes out, you’ve got one heck of a delicious appetizer! We’ve served this New Orleans Crawfish Bread as appetizers, but we’ve also eaten it as a main dish alongside some roasted veggies. "