Crawfish Bread is a loaf of French bread brushed with garlic butter then loaded with Louisiana crawfish tails and green onions and topped in a creamy sauce with melted fontina and provolone cheeses.
As you know, New Orleans is an amazing place to be during the spring months. You have the French Quarter Festival, and Jazz Fest. With Lent you get all of the amazing seafood specials. And of course Crawfish Season is in full swing.
With Crawfish season, which typically runs from February to May, comes all kinds of great crawfish themed events and cook-offs. One popular event takes place in Metairie at the Semolina restaurant with the return of their Crawfish Festival. It’s a 12-week celebration of limited time dishes that allow you to really enjoy Louisiana’s signature seafood.
To celebrate this great festival of food and to remind you to visit Semolina, they are allowing me to share the recipe to one of their most popular items: the Crawfish Bread. You’ll find the Crawfish Bread on the festival menu at the restaurant for only $12.50.
Here’s what else you’ll find at Semolina during crawfish season:
- Crawfish & Corn Bisque, $7.50: Velvety, rich, creamy bisque loaded with fresh Louisiana crawfish and sweet corn.
- The Crawfish Eggplant Napoleon, $12.50: A tower of parmesan crusted eggplant medallions, melted smoked Gouda cheese, diced Tasso and fresh Louisiana crawfish topped with a spicy cream sauce.
- Crawfish Cakes, $10.25: Two crawfish cakes, made with fresh Louisiana crawfish, pan-seared and drizzled with creamy Dijon sauce; served with baby field greens.
- Crawfish Mac n’ Cheese Bites, $9.95: Semolina’s famous mac & cheese and fresh Louisiana crawfish tails fried crisp and served with a sauce for dipping.
- Crawfish Roban, $15.50: Signature dish made with fresh Louisiana crawfish tails sautéed in a rich, spicy cream sauce tossed with Shell pasta. Garnished with green onion.
- Crawfish Au Gratin, $16.50: Louisiana crawfish and mushrooms tossed with Penne pasta in a velvety sherry cream sauce. Topped with fontina provolone cheese and crusted with parmesan bread crumbs.
- Crawfish Cakes and Pasta, $16.75: Three crawfish cakes pan-seared and served on a bed of Angel Hair pasta with a lightly spiced cream sauce and zesty Dijon mustard sauce.
- Crawfish Chauvin, $24.95: Fresh grilled trout filet on a bed of spinach, mushrooms, garlic and Angel Hair pasta. Topped with fresh Louisiana crawfish sautéed in a spicy cream sauce.
Semolina is only a 15 to 20 minute drive from the French Quarter if you’re staying in New Orleans. The restaurant is located at 4436 Veterans boulevard, suite 37, in the Clearview Mall in Metairie. You can hop on I-10 and takes that west to exit 226, the Clearview Parkway, then turn onto Veterans blvd.
If you have any questions or want to make a reservation, call Semolina at (504) 454-7930. Be sure to check out their website for the complete menu – which looks amazing and affordable. I want that Muffaletta Pasta for dinner!
And while you’re at the restaurant, check out the collections of t-shirts they sell. You all now how much I love restaurant t-shirt souvenirs and they have some fun ones!
If you’ve been to Semolina, let us know what you ordered in the comments below.
Crawfish Bread Mix
- 1 lb of LA tails
- cup ¼of green onions sliced thin
- 1 tsp of parsley
- 1 tsp of blackened redfish seasoning preferably Paul Prudhomme’s Magic Seasoning Blend
- 1 cup of alfredo sauce
- cup ½parmesan cheese
- cup ¼of shredded fontina cheese
- cup ¼of provolone
- cup ¼of cheddar cheese sauce
Measure all ingredients into the mixing bowl. Using the rubber spatula, blend all ingredients together until thoroughly mixed.
- 5 inch Eight loaves of French Bread
- 3 cups of Shredded Fontina cheese
- 3 cups of Provolone cheese
- cup ½ of Green onions
- Crawfish Bread Mix *see recipe above
Slice loaves length wise to split open and scoop out inside of each loaf.
Brush inside of loaf with melted butter.
Preheat mix in microwave to no less than 140 degrees (approximately 1 minute 15sec).
Using rubber spatula, spread the mix evenly over the bread bottom.
Top bread with Fontina/Provolone cheese mix.
Place on cookie tray under broiler for 2-3 minutes or until golden brown.
Garnish dish with green onions.
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Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.