Apache Bread + Crawfish Etouffee

When you think of the South- What do you think about? I bet some of you would reply with the standard- Sweet Tea or Front Porch Swings. Some may say football or row and rows of cotton but to those of us who are regulars in and around parts of South Louisiana- our answer would be different than yours- our answer would be CRAWFISH. Every year as spring approaches, we look forward to consuming our favorite crustacean, the crawfish. You would be amazed at how fast 20 lbs of crawfish can be inhaled in a matter of minutes. But wait- we don’t just stop there. With the leftover crawfish from our seasonal boils we put these little crustaceans in just about anything we can think of. Crawfish bread, crawfish pie, crawfish pasta, fried crawfish, crawfish po-boy, I have even had a crawfish burger before. Side Note: As I am typing this my wordpress spell check keeps BLASTING me with these ugly little red squiggly lines under the word crawfish- trying to hint at the fact it should be crayfish not crawfish. I blast back with a right click saying ADD TO DICTIONARY! I grew up on the term crawfish- its all I know. I am not sure I could even say crayfish out loud if asked (of course kidding- kinda of).

This year I wanted to do something different with my crawfish but not too dramatically creative as I have a hard core crawfish loving husband who forbids I mess with his “crawfish” to a certain degree. This past weekend I made a dip that is a family favorite. A classic dish called Apache Bread. I have no idea where it came from or why it is called Apache Bread- all I know is it is simple, fun and incredibly delicious. Its one of those dips that you have at a party assuming it took the hostess forever and a day to make when in fact she threw it all together in the last 30 minutes. Its that dip you find yourself writing down the ingredients and steps to on a piece of torn napkin all the while repeating “I must make this tomorrow, I must make this tomorrow” (or is that just me that does that?:)

Apache Bread! Ahhh! Thick sweet chewy Hawaiian bread, center scooped out, a ham, cheese, green chile dip/mixture placed inside and then baked until ooey gooey and golden brown. .It is phenomenal and something you should NEVER miss out on. I wish you could smell it, see it, taste it ! You would be transformed- literally into this never ending apache bread eating fanatic. This is one of those recipes that Everyone should have the privilege to store in their must make binder. It’s rich, it’s savory, a tad sweet and did I mention easy! Go get the ingredients and savor each bite. I won’t tell you I told you so!

Remember when I said I wanted to do something a little different with crawfish this year but nothing too drastic? Let me present to you my Crawfish Apache Etouffee. I took the leftovers of the Apache Bread and combined it with the essentials of a standard etouffee base to create most incredible outrageously delicious meal you have ever had. The bits of ham and crawfish together was a perfect combination. Forget a roux, the base of the dip itself became the semi-homemade roux for the etouffee and with the additions of seafood stock, crawfish and diced tomatoes, it was out of this world.

Crawfish Apache Etouffee
  • 1 cup leftover Apache Bread Dip (filling only)
  • 1 cup seafood stock
  • 1 can diced tomatoes, drained
  • 1 heaping tsp minced shallots or 1 heaping tsp of minced garlic
  • 2 teaspoon ground mustard
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon cajun seasoning
  • salt and pepper to taste
  • 1 pound crawfish, peeled
  • 3 tablespoons green onions, sliced
  • 2 tablespoons fresh parsley, chopped
  • 3 cups cooked rice
  1. Warm leftover apache bread in large saute pan over medium to low heat. Stir in the seafood stock, diced tomatoes and remaining ingredients. Bring to a slight boil and toss in the crawfish. Cook until crawfish are done. Serve over rice! Now how easy was that etouffee recipe!


Apache bread
  • 1 8 oz. cream cheese, softened (really really soft)
  • 1 8 oz. sour cream
  • 2 16 oz. sharp cheddar cheese, grated
  • 1 can green chiles, drained
  • 16 oz. chopped ham
  • 3 stalks green onions, chopped
  • ½ tsp salt
  • ½ tsp pepper
  • Pinch paprika
  • 1 large Hawaiian bread loaf
  1. Mix all ingredients together. Scoop out center of Hawaiian Bread and place dip mixture inside. Place the top of the bread back on and cover with foil. Bake at 350 for 20-30 minutes.


  1. says

    I grew up in the south (Virginia) and never had crawfish, grits or even rice (except in pudding) until I moved to Charleston, S.C.. I have to say that crawfish are hard to come by in the Chicago area but I’ve sure enjoyed them after the “discovery”!!

    Bonnie recently posted..NostalgiaMy Profile

  2. says

    Oh my. This looks incredibly delicious! I don’t think I’ve ever had CRAWfish before. Can you believe that? I am trying to figure out where I’d get some around these parts…what a brilliant idea you had to marry these two recipes.
    Geni recently posted..Mock Hollandaise in a Real WorldMy Profile

  3. says

    This looks amazing. This dish is a really great way to reflect the diversity of southern cooking.

    As always, it rocks.


  4. says

    Omgoodness, Jessica! Apache bread and crawfish etouffee?? I can only imagine how incredible that must taste. I made some Apache bread a couple of weekends ago for my hubby’s band practice; but it would have been even more amazing had I added crawfish. Yum! I am seriously homesick this crawfish season. :(
    Candace recently posted..Good Morning…..My Profile

  5. kitchen flavours says

    This looks wonderful! Baking the filling inside the bread is a wonderful idea! Love it!

  6. says

    I love learning about Southern food. Plus, I’ve had crawfish once a few years ago and it was delicious! In Japan crawfish is considered kids’ pet and we don’t eat it, so I remember my friends were shocked when I said they taste good… 😀 This is my first time hearing Apache Bread, and I already fell in love!
    Nami | Just One Cookbook recently posted..Bitter Melon Salad ゴーヤの白和えMy Profile

  7. says

    Hey Jessica! Glad to see that you’re back! I missed your post last week and I was actually going to email you to make sure that all was ok. Isn’t it weird when we take a break without notice and people actually wonder if all is ok?
    I wish I loved seafood, because this looks and sounds amazing. That Apache bread is my type of bread, soft on the inside and dark on the outside. It almost looks like a brioche or challah bread. Ok, so I have to come visit you one of these days and have you cook up your favorite seafood recipes for me, and better yet, teach me how to cook them!

    Have a great night and I’m glad to hear that you’re feeling better :) xoxo, Jackie
    jackie @ marin mama cooks recently posted..chocolate chunk cookies with sea saltMy Profile

  8. says

    Honestly, how can you go wrong with all these amazing ingredients!! I’d say you went well over the top on this recipe!! My son will love this and so will everyone I make it for!!! I’ve got to first try out this Apache Bread, hopefully I have some left over to make the Etouffee! (I hear you on the spell check thing, it drives me crazy at work!)
    Linda recently posted..Pumpernickel BagelsMy Profile

  9. says

    The first thing that comes to my mind when thinking of the southern states in the US would be crawfish too. just the other day we watched a movie that talked about those lower lands and of course the crawfish was mentioned. I have never seen a crawfish in my life but I have surely heard a lot of it! Your Crawfish Apache Etouffee looks amazing, I wish I could pick the dish out from the display together with your brilliant apache bread! Cheers!
    Helene Dsouza I Masala Herb recently posted..Comment on Vegetarian Stuffed Cabbage Rolls Recipe by TerraMy Profile

  10. says

    Hey there–I have been away for a month(-ack-working on the cookbook!) and look at all these goodies. the blue crabs look fantastic, but really it’s your crawfish that have my mouth watering. clever combination of leftover Apache dip and etouffee. I hope you are doing well on your gluten free diet, and feeling better. Nancy
    nancy at good food matters recently posted..Cauliflower LoveMy Profile

  11. says

    I simply swoon at the mention of crawfish. Being up in Canada now I haven’t had them in a while but I used to go to New Orleans every year and crawfish etouffe was my first meal every time!! how lucky you are….. Are you able to eat this since it has bread in it or do you just torture yourself by looking at it??
    sandie recently posted..Speculaas FantansMy Profile

  12. says

    That bread and dip look incredible. I’m a huge fan of crawfish – we celebrate the Swedish crayfish festival every year in August, which conveniently coincides with my wife’s birthday! Double celebration – but I’ve never had them served like this before and with that gorgeous bread bowl. Sadly I’ve never seen Hawaiian bread sold here (unsurprisingly, for Europe!)… perhaps I can look it up and have a go at making some!
    Charles recently posted..Orange CurdMy Profile

  13. says

    hi jessica, sorry for coming a little late. Just came back after a break. tho i’ve nevr had crayfish, but your apache bread with that dipping inside looks really fantastic, i’ve never seen anything like this. Great to know this apache bread and also the marvellous looking etouffee! cheers!