Culinary Trail Signature Dish: Crawfish Bread
You don't have to wait until Jazz Fest to sample this delicious dish.
Some 25 years ago, John Laborde from Avoyelles Parish was making sausage bread as a hobby when an idea struck. “The Cajun food craze was taking over, and I made a loaf with crawfish in it,” he says. He rolled out his homemade dough, spread cheese, crawfish, and seasonings on top, and then rolled it up, sort of like a calzone. Voilà — an instant classic. He began selling his creation and ultimately landed a coveted food vendor spot at the New Orleans Jazz and Heritage Festival, where his booth has been one of the busiest for the last two decades. Local crawfish loaf fans know you don’t have to wait for Jazz Fest. Satisfy your craving at Laborde’s PanAroma Foods in Marksville, where you’ll also find sausage bread, shrimp bread, gumbo, and more.
Want to get a first hand account of what this delicious, cheesy, yummy bread is all about? Read Jay Ducote's Bite and Booze Blog with his expert take on this signature dish!
815 Tunica Dr. W., Marksville, 318.253.6403.
photo credit: Jay Ducote- Bite and Booze Blog