CAJUN CREAM CRAWFISH FLATBREAD




Ingredients

CAJUN CREAM CRAWFISH FLATBREAD
CAJUN CREAM SAUCE
CREATE A BLOND ROUX WITH 1/2 CUP MARGARINE, 1 CUP BLOND FLOUR (BROWNED IN OVEN AT 400 DEGREES UNTIL COLOR DESIRED), ADD TWO CUPS HEAVY CREAM, 3 CUPS CHICKEN BROTH, 1 CUP TRINITY (EQUAL PARTS RED BELL PETTER, GREEN BELL PEPPER, CELERY, AND YELLOW ONION)
1 CUP SHREDDED PARM
2 TBL MAGIC BLACKENING SEASONING, 2 TBL CRYSTALS HOT SAUCE

BUFFALO CHICKEN FLATBREAD
BUFFALO SPREAD
2 CUPS MAYO
2 CUPS SOUR CREAM
1 CUP CREAM CHEESE
1/4 CUP EACH RED BELL PEPPER, GREEN BELL PEPPER, AND PURPLE ONION DICED FINE
1/4 CUP HOT SAUCE
2 TBL MONTREAL CHICKEN SEASONING
1 CUP SHREDDED MOZZARELLA
1 CUP SHREDDED CHEDDAR

FOR BUFFALO CHICKEN FLATBREAD
ADD SLIPT PER FLATBREAD
2 CUPS BUFFALO SPREAD
2 BAKED SHREDDED CHICKEN BREAST
2 CUPS SHREDDED MOZZARELLA CHEESE
2 CUPS SHREDDED CHEDDAR
1/2 RUSTIC CUT RED BELL PEPPER, GREEN BELL PEPPER AND RED ONION.

SPINACH AND MUSHROOM FLATBREAD
SPINACH DIP
1/4 CUP HEAVY CREAM
1 POUND CREAM CHEESE
1 CUP SOUR CREAM
2 CUPS FROZEN DRAINED SPINACH

ADD SPLIT PER FLATBREAD
2 CUPS SPINACH DIP
2 CUPS ARTICHOKE HEARTS
2 CUPS SLICED MUSHROOMS
1 CUP SLICED BLACK OLIVES
1 CUP FETA CHEESE
1 TSP ROTISSERIE CHICKEN SEASONING
1 TBL FRESH GARLIC

Directions

HEAT FLATBREAD IN OVEN ON A BUTTER SPRAYED PIZZA PAN FOR 7 MINUTES. TAKE OUT AND APPLY SAUCE THEN OTHER TOPPINGS WITH CHEESE BEING LAST. ENJOY.