Updated: Jul 7
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 box 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 cook 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, 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 cook and most of the moisture gone.
Once all the shrimp are cooked you can add the spinach and bring it up to temp and then add the cream cheese. Turn to medium heat and stir until cream cheese is thoroughly incorporated into the mixture. Once that is done turn off the heat and place it to the side.
Using a spatula spread the mixture to the edges of the French Bread loaves on the sheet pan. The more coverages of the edge you get the less burnt edges.
Now sprinkle the cheddar and jack shredded cheese on to cover the entire loaf, then add the parmesan and dust the top with Old Dauphin Way.
Place in the oven until golden brown and cheese is melted. Pull out of the oven a let it sit for a couple of minutes before cutting.
You can cut into sticks or triangles to serve.