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Shrimp toast is a Louisiana staple. But have you had crawfish toast? Try it tonight with this easy-to-make, delicious recipe!

I made this crawfish toast last Friday night with some friends for our 'Girls Night In.' When I posted the picture to social media, I couldn't keep up with the recipe requests, so I'm sharing it here. In the interest of complete transparency, this isn't my recipe. In fact, I found the recipe when one of my friends posted it on Facebook. However, we made some adjustments, so I'm posting my version.

Here's what you'll need:

  • 1 lb of peeled, cleaned, and deveined Louisiana crawfish tail meat (please don't use the stuff from China!)
  • ½ a stick of butter
  • a clove of minced garlic
  • ¾ cup of chopped and drained ripe tomatoes (We used the real thing, not canned tomatoes)
  • Cajun seasoning to taste. The original recipe called for a tablespoon. It wasn't enough:)
  • Black pepper to taste
  • 2 cups Monterrey Jack cheese
  • 1 cup of Parmesan cheese (use the fresh stuff, not out of the shaker)
  • ½ cup of mayonnaise (I used Duke's)
  • 3 tablespoons of chopped parsley (I'm sure you could skip this, but it looks pretty. We used the fresh stuff, not McCormick's)
  • 1 loaf of French bread


  • Preheat your oven to 350°
  • Rinse your crawfish and pat it dry with a paper towel
  • Melt the butter in a large skillet over medium heat and the garlic. Your house will smell amazing! Cook it for a few minutes then add your tomatoes, cajun season, black pepper, and crawfish. Saute it for about a minute then remove it from the heat.
  • Mix the cheese, mayonnaise, and parsley in another bowl. Then add the mixture from your skillet.
  • Cut your French bread in half lengthwise and spoon the mixture onto the bread and bake for 15 minutes. Then broil for an additional 3 minutes. Make sure to keep an eye on it because you don't want your bread to burn.

My friend Tina Rose made it the very next night and posted a picture of the finished product to my Facebook page. She's a fan!

Courtesy of Tina Rose
Courtesy of Tina Rose

If you make this, let me know! Especially if you have any tweaks you'd like to suggest. Happy eating!

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