Many festival goers were shocked to learn that this year, for the first time in more than three decades, Jazz Fest will not be serving crawfish bread. Panorama Foods recently announced that they will not be returning to the festival in 2023. Fortunately, WDSU asked Chef Daren Porrett of Saint John to share a recipe you can make at home: Crawfish Stuffing 1 lb fresh crawfish tails 1 lb grated pepper jack cheese 1 bunch finely chopped parsley 1 bunch thinly sliced green onion Holy Trinity: ½ cup small white onion, diced ¼ cup small green pepper, diced ¼ cup small diced celery ½ Tbsp. Creole Seasoning Combine in a bowl and toss lightly until well combined. Set aside. Ravigote Creole 1 cup Blue Plate mayonnaise ½ cup Creole mustard 2 tablespoons ground horseradish Juice of 1 freshly squeezed lemon ½ teaspoon salt ½ teaspoon black pepper Combine all ingredients in a mixing bowl and whisk by hand until smooth. Add the crawfish filling to the mixture and combine. Using the French Leidenheimer bread, cut a 5-inch piece evenly lengthwise. Spread the crawfish filling on the open side of the bread. Bake at 375 degrees for about 10 minutes or until golden brown and bubbly. Remove from oven and sprinkle with about 2 tablespoons of grated cheddar cheese. Bake for another 3 minutes or until the cheese has melted. Remove from oven and let cool. And if cooking isn’t your forte, Saint John on Decatur Street offers crawfish bread for brunch.
Many festival-goers were shocked to learn that for the first time in more than three decades, this year’s Jazz Fest will not be serving crawfish bread.
Panorama Foods recently announced that they will not be returning to the 2023 festival.
Fortunately, WDSU called Chef Daren Porrett Saint John to share a recipe you can make at home:
Lobster filling
- 1 lb. fresh Louisiana crawfish tails
- 1 lb grated pepper jack cheese
- 1 bunch of finely chopped parsley
- 1 bunch of thinly sliced green onions
- Holy Trinity: ½ cup small diced white onion, ¼ cup small diced green peppers, ¼ cup diced small celery
- ½ tbsp. Creole seasoning
Combine in a bowl and stir gently until well combined. Set aside.
Creole Ravigote
- 1 cup Blue Plate Mayonnaise
- ½ cup Creole mustard
- 2 tablespoons of ground horseradish
- Juice of 1 freshly squeezed lemon
- ½ teaspoon of salt
- ½ teaspoon of black pepper
Mix all the ingredients in a bowl and beat by hand until smooth. Add the crawfish filling to the mixture and mix.
Using the French Leidenheimer bread, cut a 5-inch piece evenly lengthwise. Spread the crawfish on the open side of the bread.
Bake at 375 degrees for about 10 minutes or until golden brown and bubbly. Remove from oven and sprinkle with about 2 tablespoons of grated cheddar cheese. Bake for another 3 minutes or until the cheese has melted.
Remove from oven and let cool.
And if cooking isn’t your forte, Saint John on Decatur Street offers crawfish bread brunch menu.