It's a South Louisiana favorite that can be found at music and cultural festivals across the state.
With an edible bowl and deliciously-creamy filling, Crawfish Spinach Bread Bowls are a must-have for festival, fair, and food fanatics in Louisiana.
Abby Breidnebach was joined in the Vermilionville Kitchen by Chef Marcus Bergeron to share just how this fan favorite comes together.
View the full recipe below:
Crawfish Spinach Bread Bowl Recipe:
1 lb peeled, cleaned crawfish tails
1 pkg. frozen chopped spinach, thawed
1 can cream of celery soup
1 can cream of mushroom soup
3/4 cup butter
1 (8 0z.) carton sour cream
1 small tomato
3 oz pickled jalapeños
1 onion, finely chopped
2 tbs.'s fresh parsley
Salt to taste
Saute the onion in the butter until tender. Add the tomatoes w/ liquid and salt and cook for 10 minutes on medium heat.
Add the crawfish and cook for 10 more minutes. Then add the cream of celery and mushroom soups with a little water to achieve a desired consistency.
Cook on low heat for 30 minutes, stirring occasionally. Add the spinach, sour cream and parsley and cook for an additional 10 minutes more
Scoop mixture into a large bread bowl and serve with mini toasts or tortilla chips.