Crawfish Bread
1 loaf french bread sliced lengthwise
1 pkg. frozen crawfish tails
1/4 tsp. cayenne pepper
2 tablespoons butter
1 jar alfredo sauce
1 pkg. frozen chopped spinach
1 jar marinated artichokes
1 3 oz. pkg. cream cheese
3 cups shredded monterey jack cheese
snipped fresh parsley
Saute crawfish tails in butter until heated through. Add cayenne and saute a
minute more. Set aside and cool.
Thaw spinach and cool as directed, thoroughly squeeze excess water out. Drain
and chop artichokes. Mix spinach, artichokes, cream cheese and 1 cup of cheese
until well blended. Microwave until smooth and creamy.
Spread bread with alfredo sauce, then generously layer spinach dip, crawfish
tails, and rest of cheese on bread.
Bake at 350 until bread is crispy and cheese is bubbly. May need to broil the
last 5 minutes to reach browness. Sprinkle with parsley for garnish.