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Culinary Trail Signature Dish: Crawfish Bread

You don't have to wait until New Orleans Jazz Fest to sample this delicious, creamy, beloved loaf of Louisiana love.
By LouisianaTravel.com Staff

Enjoy this delicious Crawfish Bread from PanAroma Foods. You can find this dish at many Louisiana festivals, and now you can try the recipe at home. ©Jay Ducote

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Louisiana Crawfish Bread

What is crawfish bread? 

Only the most delicious thing ever. But seriously, imagine chopped garlic, green onion, celery and bell pepper sautéed in olive oil and butter. Now add crawfish, a little white wine and a chunk of cream cheese. Stir until melted, add Cajun seasoning and spread onto French bread dough that you roll up and bake until golden brown. Voila! Savory, cheesy, crawfish-y goodness baked inside every bite. What could be better?

Where did crawfish bread originate?

Back in 1984, 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 said. He rolled out his homemade dough, spread cheese, crawfish and seasonings on top, and then rolled it up, sort of like a calzone, to create an instant classic. He began selling his creation and eventually 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.

How do I eat crawfish bread?

With your fingers, by the slice, right out of the oven. There’s nothing better.

Where can I try crawfish bread?

Locals and first-time visitors don’t have to wait for Jazz Fest to enjoy this Louisiana specialty. Go straight to the source to sample the original at Laborde’s Panaroma Foods in Marksville, where you’ll also find sausage bread, shrimp bread, gumbo and more. Or satisfy your craving any time of year by ordering crawfish bread online through Panaroma Foods or other retailers. 

Want to learn more about crawfish bread?

For a first-hand account of what this yummy bread is all about, check out Jay D. Ducote's Bite and Booze Blog for his expert take on this signature dish!