• Tommy Centola

Crawfish & Artichoke Bread

Spring is here which means it's crawfish season. This week, I want to share with you two crawfish appetizer dishes. They are great when you have just a few leftover tails from your boil.


6 ounces baby spinach

1 tablespoon water

14.5 ounce can quartered artichoke hearts, drained and chopped

1 cup grated Parmesan cheese

4 ounces Brie cheese, rind removed, chopped

1/2 cup mayonnaise

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

12-inch piece French bread

Fried crawfish tails


In a large skillet, add spinach and water. Cook over medium-low heat, stirring occasionally, until wilted. Remove from pan. Once cool enough to handle, squeeze excess water from spinach, and chop; set aside.

Preheat oven to 350℉.

In a large bowl, combine spinach, artichoke hearts, Parmesan, Brie, mayonnaise, salt and pepper.

Spread cut side of bread with artichoke mixture. Bake until bread is golden and artichoke mixture is bubbling, about 30 minutes. Top artichoke bread with fried crawfish tails, and slice crosswise into individual servings.


Enjoy!!!

Creole & Cajun Comfort Food is now available online.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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