Cheesy Shrimp, Crawfish, and Spinach Bread
Updated: Apr 19
3 tbs avocado seed oil.
2 loafs fresh French bread cut in half
3 garlic cloves/toes minced
1 medium yellow onion minced
1 medium red bell pepper minced
3 tbs of Old Dauphin Way Seasoning
3 boxes of frozen spinach thawed and squeezed dry 6-10 shishito pepper minced (optional) or you do 1 seeded large Jalpenoes 10 oz of cream cheese room temp 1 pound of crawfish tails cooked with the juice 1 pound of 110-140 count gulf shrimp 1 # pound of cheddar and jack shredded cheese 4 oz of shaved Parmesan 1 lemon juiced Tools: Measuring spoons Medium sauce pot Cutting board Knife Rubber spatula Sheet pan Oven set to 375ºF In the saucepot add the avocado seed oil, and garlic, and saute for about 8 minutes before adding the shishito and the red bell peppers. Stir to keep the mixture from sticking and burning and add 2 1/2 tbs of Old Dauphin Way Seasoning. Saute until all vegetables are cooked down and turn the heat down.
Turn the oven on and place the halved loaves of French Bread into the oven to lightly toast. Once done pull from the oven and place to the side to cool. If you over-toast the bread, it could cause it to burn the edges in the last baking.
Drain the frozen spinach in a colander or by squeezing excess liquid by hand. This is really important to get the extra liquid out otherwise your mixture will make the French Bread soft.
Turn the burner back on high and heat up the mixture before adding the shrimp and crawfish. Saute until shrimp are cooked and most of the moisture is gone.