want to give a special thanks to
Taste of the South
magazine. We are extremely pleased to be featured
in the February-March 2008 issue. Please click
picture below to view the full article.
Puree' Spinach Dip
lb. Crawfish Puree'
pkg. frozen Spinach
Tlbs. of butter
c. of finely diced onions
tsp. of Worcestershire sauce
tsp. garlic powder
c. minced jalapenos
2 Tlbs. flour
c. Monterey Jack Cheese
Saute onion in
butter. Add spinach, crawfish puree' and mix with whisk.
Add garlic powder, Worcestershire sauce, jalapenos, thyme, paprika,
flour, and cheese. Whisk until cheese is melted and everything is
well blended. Add seasoning to taste.