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Cajun-Style French Bread

Cajun-Style French Bread

Serve this bold and rich bread as an appetizer. It also pairs well with vinaigrette-dressed salad or your favorite grilled meat.

Southern Living OCTOBER 2007

  • Yield: Makes 8 servings
  • Prep time:20 Minutes
  • Bake:20 Minutes
  • Stand:5 Minutes


  • 1 (14-oz.) French bread loaf
  • 1/4 cup butter, melted
  • 1 medium onion, finely chopped
  • 1 small jalapeño pepper, seeded and finely minced
  • 1 garlic clove, minced
  • 2/3 cup mayonnaise
  • 1/2 cup (2 oz.) shredded Parmesan cheese
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1 1/2 teaspoons Creole seasoning


1. Cut bread loaf in half lengthwise. Brush melted butter evenly onto cut sides of bread halves.

2. Stir together onion, jalapeño pepper, and next 5 ingredients, and spread mixture evenly over buttered sides of bread halves. Place bread halves, buttered sides up, on a baking sheet, and sprinkle evenly with 1 1/2 tsp. Creole seasoning.

3. Bake at 350° for 18 to 20 minutes or until brown and bubbly. Let stand 5 minutes; cut crosswise into 1-inch-thick slices, and serve immediately.

Note: To make ahead, wrap prepared unbaked bread halves in aluminum foil, place in a large zip-top plastic freezer bag, and freeze up to 1 month. To bake frozen, remove bread halves from freezer bag, and place foil-wrapped bread on a baking sheet. Bake at 350° for 10 minutes or until thawed. Remove foil, return to baking sheet, buttered sides up, and bake 8 to 10 minutes or until brown and bubbly. Let stand 5 minutes, and cut bread halves as directed.


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Cajun-Style French Bread recipe