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Hot Crawfish Spinach Salad


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  • 2 Tbs olive oil
  • 1 med chopped onion
  • 1 lb crawfish
  • 1 Tbs balsamic vinegar
  • 1 Tbs Creole mustard
  • 2 tsp Tony Chachere’s seasoning (or your favorite)
  • 1 small container of fresh mushrooms
  • 1 bag of fresh baby spinach



Step 1

Saute then let onions caramelize in olive oil. Add droplets of water as they continue to cook to prevent them from browning too much. Next add a pound of crawfish tails. Continue cooking then add balsamic vinegar, Creole mustard, and seasoning. ADd mushrooms and continue over medium heat. Simmer until water from mushrooms is gone.

Prepare a bed of spinach in 2 salad bowls and spoon crawfish evenly over each. I like to add a chopped Roma tomato to each bowl.

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