Taste of Treme: Creole, Cajun, and Soul Food from New Orleans' Famous Neighborhood of Jazz by Todd-Michael St. Pierre

Author:Todd-Michael St. Pierre [St. Pierre, Todd-Michael]
Language: eng
Format: azw3
ISBN: 9781612431444
Publisher: Ulysses Press
Published: 2012-07-23T04:00:00+00:00

Preheat the oven to 425°F. Place a 12-inch skillet over medium heat. When the skillet is hot, add the sausage and cook until lightly browned on all sides, 4 to 5 minutes. Add the Holy Trinity Wit da Pope, increase the heat to medium-high, and sauté until the vegetables are tender, 5 to 7 minutes. Stir in the crawfish tails and the Creole/Cajun spice, and remove from the heat.

Cut the bread in half lengthwise. Cut each half crosswise into 3 equal pieces. Place the bread cut-side up on a baking sheet. Spread the pizza or pasta sauce evenly over the bread halves; top evenly with the crawfish mixture, and sprinkle with the provolone cheese. Bake until the cheese melts, about 13 minutes. Serve hot.

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