Spicy Sausage and Crawfish Spread over French Bread

Hey y’all! Welcome back to the All Things Southern kitchen.  I’ve got a great spread for y’all, today. If you love sausage, and if you love crawfish, then you’re going to love my Spicy Sausage and Crawfish Spread. Let’s get cooking!

“Spicy Sausage and Crawfish Spread over French Bread”

1 pound crawfish, chopped

1 pound hot pork sausage

A recipe of the Holy Trinity of Southern Cooking (chopped onion, bell pepper, and celery)

1 tablespoon minced garlic

1 teaspoon fish seasoning, (Panola’s blackened blend is best if you can find it)

1 medium box Velveeta cheese

Dash of All Things Southern Hot Sauce

2 tablespoons butter

2 tablespoons flour

1 cup milk

Couple loaves of a good French bread

Topping: 1 bundle chopped green onions

I’ve gotten us started by browning the Holy Trinity of Southern cooking on stove along with a pound of Jimmy Dean hot pork sausage. We’ll drain the sausage and veggies and return them to the skillet.

In a separate skillet we’ll make a basic white sauce by melting a couple of tablespoons of butter and stirring in a couple of tablespoons of flour. We’ll let this cook for about 3-4 minutes on low before stirring in a cup of milk. That’s it! We’ll add four ounces of Feta cheese with a pound of chopped crawfish tails and our sausage and veggies. If you don’t like Feta, you can use Velveeta or the cheese of your choice, but I love the bite that Feta brings to it! We’ll season this hearty mixture with a tablespoon of minced garlic, a teaspoon or so of a good fish seasoning, (I like to use a blackened seasoning) and a dash of a good hot sauce. Allow it to cook over medium heat for about thirty minutes. Spoon this over French bread and top it with chopped green onions— or serve it with rice or pasta. It’ll be slap your mama good all three ways. Which reminds me, don’t hurt yourself with this one! My “Spicy Sausage and Crawfish Spread over French Bread” is good eating, southern style…

Hugs, Shellie