Chef Garrett Williams / Indulge Island Grill, Fitness and Pool Club

1 oz chopped tomatoes

1/2 cup baby spinach

2 oz crawfish tails

1 cup heavy cream

1 tblspoon hot sauce

1 tblspoon worcestershire

1 teaspoon Cajun seasoning

1 tblspn Parmesan

1 tblspn green onions

1 tblspn bacon

1 tblspn cold butter

2 tblspn feta

1/2 cup shredded cheddar and monterey jack

Saute tomatoes and spinach in skillet until spinach is soft. Add crawfish, heavy cream, hot sauce and Worcestershire and Cajun seasoning to pan and reduce.

When reduced and thickened add Parmesan and green onions, bacon and cold butter and turn off heat.

Toast pita bread in 425 degree oven until crispy.

Add sauce to bread and spread evenly.

Sprinkle bacon on top of sauce then top with feta then shredded cheese and bake in 425 degree oven for 3-5 minutes or until cheese is melted.


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