Crawfish Gravy over Cornbread
Dark-roux crawfish gravy over a split wedge of skillet cornbread. The Louisiana breakfast plate of crawfish season.
| Category | Plates & Classics |
|---|---|
| Origin / Region | New Orleans |
| Classic base | Cornbread |
| Prep time | About 45 minutes |
| Storage | Store gravy sealed; cornbread at room temperature. |
| Shelf life | A serve-at-once plate; gravy keeps 2 to 3 days |
| Best uses | Breakfast plates, crawfish season, brunch |
| Substitutes | Shrimp gravy over cornbread, out of crawfish season |
| Last checked | October 18, 2026 |
About it
Crawfish over cornbread is the Louisiana breakfast the rest of the state eats while visitors order beignets. The cornbread must be unsweetened and skillet-crisped — the gravy brings plenty of richness on its own.
Making it
Split a wedge of day-old cornbread and toast its cut side in butter. Make the crawfish gravy on a dark roux with the trinity, and ladle it over the cornbread until the wedge drinks its fill.
Serving it
Cornbread on the plate, gravy over, green onions scattered. Coffee alongside; it is breakfast, whatever the clock says.
Swaps & pairings
Over rice it is the supper form. A fried egg on top is the New Orleans brunch reading.
More from this region: New Orleans