April 24, 2014

Emeril's Crawfish Bread for Jazz Fest

Emeril's Crawfish Bread for Jazz Fest

The New Orleans Jazz & Heritage Festival Kicks Off Tomorrow

The 45th Annual New Orleans Jazz & Heritage Festival starts tomorrow and runs for two consecutive weekends.

Jazz Fest is the preeminent spring fun-in-the-sun event, and it features a lot more than just music. The music is incredible, of course, with lots of variety. It’s not just jazz. But, in addition to the music, Jazz Fest also celebrates our southern heritage and our delicious food. As a matter of fact, I would venture to say that Jazz Fest features some of the best festival food on the planet.

Jazz Fest & Crawfish Go Together Like, Well, Peanut Butter & Chocolate 😉

There are certain dishes that are synonymous with Jazz Fest, like Crawfish Monica and Crawfish Bread. I don’t make the festival every year, but when I do, these are two items that I am sure to get.

If you can’t make Jazz Fest this year, don’t fret. You can make some of the signature Jazz Fest foods right in your own kitchen. Crawfish Monica is almost sinfully delicious, and it is so simple to make. And, below, you will find Chef Emeril Lagasse’s recipe for Crawfish Bread, shared with permission.

You will also find other recipes and Jazz Fest survival tips over at Emerils.com, including his recipes for Natchitoches Meat Pies and Slow-Cooked Cochon de Lait Po’Boys.

If you makes one of these dishes at home this weekend or next, let me know how it turns out. And don’t forget that you can get into the Jazz Fest spirit, no matter where you are in the world, by listening to it live online at WWOZ.

Bon Appetit!



  • 2 tablespoons unsalted butter
  • ½ cup finely chopped onion
  • ½ cup finely chopped celery
  • ½ cup finely chopped red bell pepper
  • 1½ tablespoons minced garlic
  • ½ teaspoon finely chopped fresh thyme leaves
  • 1½ teaspoons Emeril’s Original Essence
  • 1 pound cooked Louisiana crawfish tails (with any fat)
  • ½ teaspoon salt
  • ¼ cup chopped green onion tops
  • ½ cup mayonnaise
  • 1 teaspoon Creole mustard, or other whole grain spicy mustard
  • 4 ounces grated Provolone or mozzarella cheese
  • 4 ounces grated white Cheddar cheese
  • Two 15-inch loaves of soft French bread


  1. Melt the butter over medium heat in a large skillet and, when hot, add the onion, celery, and bell pepper. Cook, stirring occasionally, until the vegetables have wilted, about 5 minutes. Add the garlic, thyme, 1 teaspoon of the Essence and cook, stirring, for 2 minutes. Add the crawfish tails, salt, and remaining Essence and cook, stirring, until the crawfish have warmed through and released any liquid and the liquid has evaporated, about 3 minutes. Stir in the green onions and set aside to cool.
  2. Preheat the oven to 350°F.
  3. When the crawfish have cooled, stir in the mayonnaise, Creole mustard, and the cheeses until well-combined. Taste and adjust the seasoning if necessary.
  4. Cut the two loaves of bread nearly in half lengthwise and divide the crawfish filling evenly among the bottom portion of the two loaves. Fold the top portion of bread back over the stuffing and then wrap each loaf tightly in aluminum foil. Place on a baking sheet and bake until the filling is heated through and the cheese is melted, 25 to 30 minutes. Slice into the desired size portions and serve hot.