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Fabulous Crawfish Flatbread

Fabulous Crawfish Flatbread

2 (18×12”) plain flatbreads (or you can make your own dough)
Yellow cornmeal, for sprinkling
¼ c. butter
2 T. minced garlic
¾ c. heavy whipping cream
1 t. Creole seasoning
½ c. freshly grated Parmesan cheese
1 (16-oz.) pkg. andouille sausage, thinly sliced
1 lb. cooked crawfish tails
½ lb. peeled and deveined medium fresh shrimp
1 red bell pepper, thinly sliced
½ onion, thinly sliced
1 (8-oz.) pkg. shredded mozzarella cheese
8 oz. shredded fontina cheese
Chopped sliced green onions, garnish

  1. Preheat oven 400. Line 2 large baking sheets with parchment paper. Sprinkle generously with cornmeal.
  2. In medium skillet, melt butter. Add garlic and cook for 30 seconds.
  3. Add cream and Creole seasoning, bring to boil. Reduce heat and simmer until slightly thickened.
  4. Stir in Parmesan until melted, cool slightly.
  5. Transfer the flatbread to each baking sheet.
  6. Spread half of cream mixture onto dough, leaving 1” border on all sides.
  7. Top with each flatbread with sausage, crawfish, shrimp, bell pepper, onion and cheeses.
  8. Bake until edges are golden brown and cheese is melted, 15-20 minutes.
  9. Garnish with green onions. Serve immediately.
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