Recipe of the Week


Prep Time: 30 Minutes
Yields: 4 Servings

Spinach is normally topped with hot bacon dressing. To add their own Bayou Country flair, Cajuns have substituted a hot dressing flavored with crawfish.

6 ounces crawfish tails
1 (12-ounce) bunch fresh spinach
½ cup vegetable oil
1 cup diced onions
½ cup diced celery
¼ cup diced yellow bell pepper
¼ cup diced red bell pepper
¼ cup minced garlic
¼ cup Creole mustard
¼ cup Louisiana cane syrup vinegar
1 tbsp Louisiana cane syrup
salt and black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste
½ cup diced tomatoes
½ lemon, sliced
½ cup sliced mushrooms

In a 10-inch cast iron skillet, heat oil over medium-high heat. Add onions, celery, bell peppers and minced garlic. Sauté 3–5 minutes or until vegetables are wilted. Whisk in mustard, vinegar and cane syrup. Season to taste with salt, pepper, granulated garlic and hot sauce. Fold in crawfish and cook until thoroughly heated. Break spinach into bite-sized pieces and place in center of a ceramic bowl. Pour crawfish dressing over spinach and toss to coat well. Garnish with tomatoes, lemon and mushrooms.

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