Tis the season for holiday parties and what better time of year to host a real memorable get together. Show your appreciation for family and friends by having them over for a festive holiday buffet. This menu is perfect for gift exchanges, office parties, after caroling, or just about anything you can think of. Enjoy !
Crawfish Spinach Bread Bowl w/ Mini Toasts * Cajun Party Meatballs * Mini Mufalettas * Deviled Egg Potato Salad * Creole Pasta Salad * Fruit and Veggie Trays *
Crawfish Spinach Bread Bowl
1 lb. peeled, cleaned crawfish tails
1 pkg. frozen chopped spinach, thawed
1 can cream of celery soup
1 can cream of mushroom soup
1 pkg. frozen chopped spinach, thawed
1 can cream of celery soup
1 can cream of mushroom soup
1/2 soup can water
1/2 cup butter
1 (8 oz.) carton sour cream
1 small can Rotel tomatoes, undrained
1 onion, finely chopped
2 tbs.'s fresh parsley
Salt to taste
1/2 cup butter
1 (8 oz.) carton sour cream
1 small can Rotel tomatoes, undrained
1 onion, finely chopped
2 tbs.'s fresh parsley
Salt to taste
1 large, round loaf of bread, (French, Italian, or sourdough)
Saute the onion in the butter until tender. Add the tomatoes w/ liquid and salt and cook for 10 minutes on medium heat. Add the crawfish and cook for 10 more minutes. Add the soups and water, to desired consistency, and cook on low heat for 30 minutes. Add the spinach, sour cream, and parsley and cook for 10 minutes more. Cut top off of bread and scoop out middle. Place mixture into a large bread bowl and serve with mini toasts. Cest bon!
Saute the onion in the butter until tender. Add the tomatoes w/ liquid and salt and cook for 10 minutes on medium heat. Add the crawfish and cook for 10 more minutes. Add the soups and water, to desired consistency, and cook on low heat for 30 minutes. Add the spinach, sour cream, and parsley and cook for 10 minutes more. Cut top off of bread and scoop out middle. Place mixture into a large bread bowl and serve with mini toasts. Cest bon!
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