Broiled Tomato Slices Topped with Creamed Spinach, Corn and Crawfish
 
 
Broiled Tomato Slices Topped with Creamed Spinach, Corn and Crawfish
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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.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/broiled-tomato-slices-topped-creamed-spinach-corn-crawfish/