Crawfish and Artichoke Bread

This Crawfish and Artichoke Bread makes a great appetizer or stand-alone meal.

Crawfish and Artichoke Bread
Serves 12
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  1. 1 (6-ounce) bag baby spinach
  2. 1 tablespoon water
  3. 1 (14.5-ounce) can quartered artichoke hearts, drained and chopped
  4. 1 cup grated Parmesan cheese
  5. 4 ounces Brie cheese, rind removed, chopped
  6. ½ cup mayonnaise
  7. ½ teaspoon kosher salt
  8. ½ teaspoon ground black pepper
  9. 1 French baguette, split lengthwise
  10. Tempura Beer Battered Crawfish
  1. In a large skillet, add spinach and 1 tablespoon water, and 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.
  2. Preheat oven to 350°.
  3. In a large bowl, combine spinach, artichoke hearts, Parmesan, Brie, mayonnaise, salt, and pepper.
  4. Spread cut side of baguette with artichoke mixture. Bake until bread is golden and artichoke mixture is bubbling, about 30 minutes. Top artichoke bread with Tempura Beer Battered Crawfish, and slice crosswise into individual servings.
Louisiana Cookin
Tempura Beer Battered Crawfish
Serves 4
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  1. Canola oil for frying
  2. 1 cup rice flour
  3. 2 teaspoons paprika
  4. 2 teaspoons cayenne pepper
  5. 1 teaspoon kosher salt
  6. 1 teaspoon garlic powder
  7. 1 cup pale ale
  8. ½ pound crawfish tail meat
  1. In a large Dutch oven, pour canola oil to a depth of 4 inches. Heat over medium-high heat until a candy or deep-fry thermometer registers 350°.
  2. In a large bowl, combine rice flour, paprika, cayenne, salt, and garlic powder. Gently whisk in ale until combined. Submerge crawfish in batter, shaking off any excess. Add crawfish to oil in batches, and cook until golden, about 2 minutes. Remove from oil, and place on a rimmed baking sheet lined with a paper towel.
Louisiana Cookin


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