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NOLA-Style Cajun Crawfish Bread

NOLA-Style Cajun Crawfish Bread


  • 1/2 cup low-fat cottage cheese
  • 1 1/2 cups shredded part-skim
  • 2 tablespoons butter
  • 1 small onion, diced
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 2 stalks celery, diced
  • 2 green onions, diced
  • 3 cloves garlic, minced
  • 1 cup crawfish tails, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1 16 ounce loaf French bread, halved lengthwise
  • Fresh parsley, optional


  1. Preheat oven to 350 degrees F.
  2. Add the cottage cheese to a mini food processor or blender, and process until smooth. Transfer to a bowl, add 1 cup mozzarella cheese, and set aside.
  3. Meanwhile, heat butter in a large skillet over medium-high heat. Add onions, bell peppers, and celery. Saute for about 7 minutes until softened. Stir in green onions, garlic, crawfish, lemon juice, and salt. Cook for another 2 minutes. Remove from heat, and let cool for about 5-10 minutes.
  4. Transfer crawfish-vegetable mixture from skillet into bowl with cheese mixture. Stir well to mix completely.
  5. Scoop some of the bread out of the center of the bread. Spoon the crawfish-cheese mixture onto the bread. Sprinkle with remaining cheese.
  6. Bake in preheated oven for 15-20 minutes until cheese is bubbly and bread is toasted. Let cool for about 3-5 minutes before slicing. Sprinkle with fresh parsley if desired and serve. Enjoy!


  • Recipe and photo by Meme Inge, M.S, R.D.N nutrition expert and owner of Living Well Kitchen

Nutrition Information

Per serving: 142 kcal cal., 5 g fat (3 g sat. fat), 294 mg sodium, 1 g fiber, 1 g sugar, 8 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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