A good friend of mine stopped by yesterday and brought me several large bags of fresh cleaned crawfish tails. Oh, a man after my heart and a good friend indeed! I will be making lots of crawfish dishes in the month of May, with this wonderful stash in my freezer. Another dear friend, Drick @ Drick's Rambling Cafe, asked me to post a recipe for a Crawfish-Spinach Bread Bowl, after he saw a photo of one, on one of my Festival International posts. Well, I am delighted to oblige, since the basic recipe is already on my blog! Here it is, with a few tweaks. Enjoy and bon appetit', cher!
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
3/4 cup butter
1 8 0z. carton sour cream
1 cup shredded cheese
1 small can Rotel tomatoes
1 onion, finely chopped
2 tbs.'s fresh parsley
Salt to taste
Cajun seasoning, to taste
Large loaf of round French bread
Saute the onion in the butter, in large skillet until tender. Add the tomatoes w/ liquid and salt and cook for 10 minutes on medium heat, stirring often. Add the crawfish and cook for 10 more minutes. Add the soups and a little water, to desired consistency, and blend well and cook on low heat for 20 minutes. Add the spinach, sour cream, cheese, and parsley, and Cajun seasoning, to taste, stir well, and cook on low for 10 more minutes.
Scoop out center of a large bread bowl and fill with crawfish-spinach mixture. Place filled bread bowl on baking sheet and bake @ 350 degrees for 10 minutes. Serve with crackers or mini toasts. This recipe is also delicious, with small shrimp, instead of crawfish, or without the crawfish, for vegetarians. Cest bon, cher!
1 lb.peeled, cleaned crawfish tails
1 pkg. frozen chopped spinach, thawed
1 can cream of celery soup
1 can cream of mushroom soup
3/4 cup butter
1 8 0z. carton sour cream
1 cup shredded cheese
1 small can Rotel tomatoes
1 onion, finely chopped
2 tbs.'s fresh parsley
Salt to taste
Cajun seasoning, to taste
Large loaf of round French bread
Saute the onion in the butter, in large skillet until tender. Add the tomatoes w/ liquid and salt and cook for 10 minutes on medium heat, stirring often. Add the crawfish and cook for 10 more minutes. Add the soups and a little water, to desired consistency, and blend well and cook on low heat for 20 minutes. Add the spinach, sour cream, cheese, and parsley, and Cajun seasoning, to taste, stir well, and cook on low for 10 more minutes.
Scoop out center of a large bread bowl and fill with crawfish-spinach mixture. Place filled bread bowl on baking sheet and bake @ 350 degrees for 10 minutes. Serve with crackers or mini toasts. This recipe is also delicious, with small shrimp, instead of crawfish, or without the crawfish, for vegetarians. Cest bon, cher!
Time for the Crawfish Festival!
Yes,we get to do it all over again, for another wonderful 3 day festival, beginning this evening at the 50th Annual Breaux Bridge Crawfish Festival, in Breaux Bridge, Louisiana. Pegged as "the crawfish capital of the world" Breaux Bridge knows how to throw a party. There will be tons of crawfish, prepared every which way you can imagine, a fantastic musical line-up, with three music stages, carnival rides for the kids, and a whole lot more. Click here for a complete schedule. I simply can't wait to visit the Two Cajuns Cafe', food booth and have some of their divine Crawfish Bisque and their sinfully good Grand Isle Shrimp and Crab Etouffee! Of course, that's after I have 3 lbs. or so, of fabulous Louisiana boiled crawfish, and dance a little! Wish you ALL were here!
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Here's a little clip that I took at last year's festival! Let the good times roll, cher!
Hope ya'll have a fabulous weekend! Merci for stopping by!
Steve Riley and the Mamou Playboys