Nina Compton's Crawfish Bread

All-Clad is the main partner of the 2023 - 2025 Bocuse d'Or. This year New Orleans has been named the first ever US location for the Americas competition. In the spirit of New Orleans, check out our Chef Ambassador, Nina Compton’s recipe showcasing some of the creole classic flavors.



  • 2 tablespoons unsalted butter
  • ½ cup finely chopped onion
  • ½ cup finely chopped celery
  • ½ cup finely chopped green bell pepper
  • 1 ½ tablespoons minced garlic
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon tabasco garlic pepper sauce
  • ½ teaspoon salt
  • ¼ cup chopped green onions
  • 1 pound cooked Louisiana crawfish tails (with any fat)
  • ¼ teaspoon cayenne pepper
  • ½ cup mayonnaise
  • 1 teaspoon Creole mustard (or other whole-grain spicy mustard)
  • 8 ounces grated provolone or mozzarella cheese
  • 2 (15-inch) loaves of po' boy bread (soft French bread)


  1. Melt butter over medium heat in a D5 Stainless steel 12 inch large fry pan; when hot, add onion, celery, and bell pepper, stirring occasionally, until vegetables have wilted, about 5 minutes.
  2. Add garlic; cook and stir for 2 minutes.
  3. Add Worcestershire, hot sauce, cayenne, and salt. Stir in green onions and crawfish then set aside to cool.
  4. Preheat oven to 350°F.
  5. Fold in mayonnaise, Creole mustard and cheese into the cooled crawfish mixture until well combined. Taste and adjust seasoning if necessary.
  6. Slice both loaves of bread nearly in half lengthwise and divide crawfish mixture evenly on bottom portion of each loaf.
  7. Add the top portion of bread back over crawfish filling, then wrap each loaf tightly in aluminum foil. Place on a D3 Ovenware baking sheet and bake until filling is heated through and cheese is melted, 25 to 30 minutes.
  8. Slice loaves into desired portions and serve hot.

Pro Tip

Po' Boy bread is known for its crusty exterior and soft, airy interior. This texture makes it an excellent choice for holding up to hearty fillings and ingredients without becoming too soggy or falling apart.


Nina Compton

Nina Compton was born and raised in St. Lucia. She grew up with the flavors and beauty of the Caribbean and pursued her career in the United States. She graduated from America’s finest culinary school and developed skills that allowed her to be an award-winning chef and restauranteur. She is the chef/owner of Compère Lapin in New Orleans’ Warehouse District. Nina also has a second restaurant venture, Bywater American Bistro (BABs), located in New Orleans’ “Sliver by the River” Bywater neighborhood.

Since opening Compère Lapin, the restaurant has received critical acclaim awards including Eater National's "Best Restaurants in America 2017", a rave review in The New York Times, and Top 10 Winner of Playboy's Best New Bars in America 2016. At Compère Lapin, the talented toque creates robust dishes that meld the flavors of her Caribbean upbringing and love for French and Italian cuisine, while highlighting the Gulf and Louisiana’s beautiful indigenous ingredients. Nina is the winner of the 2018 James Beard Awards “Best Chef: South” and one of Food & Wine magazine’s "Best New Chefs 2017".