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Broiled Tomato Slices Topped with Creamed Spinach, Corn and Crawfish

Broiled Tomato Slices Topped with Creamed Spinach, Corn and Crawfish

Broiled Tomato Slices Topped with Creamed Spinach, Corn and Crawfish
Broiled Tomato Slices Topped with Creamed Spinach, Corn and Crawfish
Broiled Tomato Slices Topped with Creamed Spinach, Corn and Crawfish
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Broiled Tomato Slices Topped with Creamed Spinach, Corn and Crawfish
Ingredients
  • 3 large tomatoes, thickly sliced (about 3 slices per tomato)
  • 3 ears fresh corn, cut from the cob
  • 2 large banana peppers, chopped
  • 1 lb. fresh crawfish tails
  • 10-12 roasted garlic cloves, whole
  • ½ medium onion, chopped
  • 1 T. minced garlic
  • ⅓ c. pico de gallo or good salsa
  • Olive oil
  • Salt, black pepper
  • 1 bunch chopped green onions
  • 1 box of frozen creamed spinach
  • PAM
Instructions
  1. In a large skillet, drizzle olive oil.
  2. Saute the onions, peppers and garlic for about 1-2 minutes until soft.
  3. Add crawfish and cook another 5-8 minutes or until done.
  4. Add the corn and garlic cloves and cook another 2 minutes.
  5. Add pico and taste for seasoning. Set aside.
  6. Cook spinach according to package directions. Add more seasoning if you like it to be a little more spicy.
  7. Slice tomatoes and place in baking dish, sprayed with PAM. Season the tomatoes with salt and pepper on both sides.
  8. Place a dollop of spinach on top of tomato slice and then top with corn and crawfish sauté.
  9. Garnish with chopped green onions.
  10. Place under broiler for about 3-5 minutes until bubbly. You can also just bake in 350 oven for 5-8 minutes until bubbly.
Notes
*****You can also do this in whole tomatoes instead of slices.
 

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