Baton Rouge, Louisiana
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Hot spinach and crawfish salad

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BATON ROUGE - Chef KD whipped up a batch of his hot spinach and crawfish salad for News 2 at 4's Tasty Tuesday.

Check out the recipe below for how to make some yourself!



2 tablespoons olive oil
½ cup finely chopped seasoning

In medium sauce pan add above and sauté for 3 minutes

6 ounces peeled crawfish tails (if using boiled crawfish do not add any seasoning until you have sautéed crawfish tails to check for seasoning existing in crawfish tails.
1 table spoon Creole mustard
1 table spoon balsamic vinegar

Add crawfish tails, Creole mustard and balsamic vinegar
Simmer till all ingredients are warm and put on top of spinach

12 ounces fresh spinach in two separate bowls

Garnish with ingredients below and enjoy

1 Medium Tomato diced
½ cup sliced fresh mushrooms
Season to taste with your favorite salt, herbs and pepper



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