THE MOST ICONIC FOOD AT NEW ORLEANS JAZZ FEST

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Crawfish Bread

      I first came across this recipe in the Times Picayune newspaper featuring Jazz Fest recipes, but I decided to simplify it by using crescent dough and peeled crawfish tails. The braided bread looks beautiful when baked so be sure to display it whole before serving it.

Ingredients:

  • 1 package crescent roll dough sheet*
  • 1 pound cooked, peeled, crawfish tails, cooled 
  • 1 cup shredded Pepper Jack cheese
  • 1/2 cup chopped Green Onions
  • 1/2 teaspoon Cajun seasoning

Directions:

  1. Preheat the oven to 375°F. 
  2. Cut a piece of parchment paper to fit a baking pan.
  3. Open crescent dough and lay it out on the parchment paper.
  4. Pat the crawfish tails with paper towels to remove any moister.
  5. In a bowl, toss the crawfish tails and seasoning.
  6. Place the crawfish in a row down the center of the dough. Top with the cheese and then the green onions.
  7. With a knife make cuts one inch apart down the sides of the dough.
  8. Starting at the top on the right, fold one strip of dough diagonally on top of the filling.  Repeat the same on the left.  Continue folding over the strips of dough (it will look like a braid).  
  9. Bake the braided crawfish bread for 18 to 20 minutes.

Mary deSilva is a travel guide author, YouTube Vlogger, and artist.

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