Commander's Palace Louisiana Crawfish Bread
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Commander’s Palace Louisiana Crawfish Bread consists of a classic crusty loaf filled with a rich, spicy mixture of crawfish tails, cheese, and roasted green onions baked until bubbling and golden. This New Orleans favorite brings the flavor of Jazz Fest to your home from Commander’s Palace, a seven-time James Beard Award-winning restaurant serving legendary Haute Creole cuisine in the Garden District since 1893.
This package serves 4-6 people and includes 1 loaf of Louisiana Crawfish Bread
- Each loaf measures approx. 6″ × 7″ and weighs approx. 2.25 lbs.
- Crawfish bread ships frozen with ice packs, may thaw in transit.
- Upon arrival, store crawfish bread in the refrigerator for up to 1 week, or keep frozen for up to 3 months.
To Serve
- Fully thaw bread under refrigeration.
- Heat crawfish bread in a preheated oven at 350°F for 15-20 minutes until the internal temperature reaches 165°F.
- Let the bread rest for at least 5 minutes once it is out of the oven.
- Use a serrated knife to cut into slices and serve.
- Enjoy!
- Louisiana Crawfish Bread – Flour, Water, Cheddar Cheese, Mozzarella, Crawfish, Green Onions, Butter, Eggs, Sugar, Vegetable Oil, Salt, Creole Seasoning, Yeast
Contains: Eggs, Milk, Shellfish, Wheat
THE New Orleans Institution since 1893
THE New Orleans Institution since 1893
Commander’s Palace, nestled in the heart of New Orleans’ tree-lined Garden District, is one of America’s most famous and beloved restaurants. With chefs including Emeril Lagasse, Paul Prudhomme, Jamie Shannon, and Tory McPhail commanding the kitchen over the years, Commander’s defines leading edge Haute Creole cuisine. The originator of decadent Jazz brunch is dripping with whimsical Louisiana charm.
Tory McPhail was executive chef from 2002 to 2020, and in that time he racked up countless accolades, including the 2013 James Beard Award for Best Chef: South. Chef Meg Bickford is carrying on this legacy of excellence, with signature dishes including cheesy garlic bread (served with every meal), turtle soup (which has been on the menu since day one), spiced sugarcane lacquered quail and their beloved pecan pie.
