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Broiled Tomato Slices Topped with Creamed Spinach, Corn and Crawfish
| Broiled Tomato Slices Topped with Creamed Spinach, Corn and Crawfish | Print |
Recipe By: Alice Morrow
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
- In a large skillet, drizzle olive oil.
- Saute the onions, peppers and garlic for about 1-2 minutes until soft.
- Add crawfish and cook another 5-8 minutes or until done.
- Add the corn and garlic cloves and cook another 2 minutes.
- Add pico and taste for seasoning. Set aside.
- Cook spinach according to package directions. Add more seasoning if you like it to be a little more spicy.
- Slice tomatoes and place in baking dish, sprayed with PAM. Season the tomatoes with salt and pepper on both sides.
- Place a dollop of spinach on top of tomato slice and then top with corn and crawfish sauté.
- Garnish with chopped green onions.
- 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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