Louisiana Crawfish and Spinach Bread Bowl

Recipe serves 8

Ingredients: 

1 1/2 sticks unsalted butter

1 cup flour

1 qt. milk

1 cup chopped onion

1 tbsp. minced garlic

12 oz. chopped frozen spinach

1 lb. Louisiana crawfish tails

1 tbsp. salt

1/2 tsp. cayenne pepper

1/2 tsp. black pepper

1/2 lb. grated parmesan cheese

8 boule bread bowls

Method:

Melt butter in large sauce pan over medium heat. Whisk in flour and incorporate completely. Immediately add milk and whisk - being careful to not allow the flour to cook in the butter and become tan before adding the milk. Turn the heat to medium low and add all the remaining ingredients except for the cheese. Stir frequently to prevent sticking and scorching. Once the sauce is hot add the cheese and take off the heat. Let the cheese melt and either serve immediately or cool and refrigerate. To serve, cut the top off of the boule breads, hollow some dough out of the inside and ladle the hot sauce into the bread bowl. The sauce gets better if cooled and refrigerated over night. Of course serving this sauce inside the bread bowls makes for delicious eating and a fantastic presentation, but it can also be served on top of warm pasta or as a dip with vegetables or chips.