Cajun French Bread Pizzas
2015-02-16 23:09:10
Makes 8 to 12 servings
Ingredients
- 4 tablespoons butter, divided
- 2 tablespoons extra-virgin olive oil
- 2 large onions, thinly sliced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 (8-ounce) package sliced baby portobello mushrooms
- 1½ cups fresh arugula
- 3 cups water
- 3 chicken bouillon cubes
- 1 medium eggplant, peeled and cubed (about 5 cups)
- 5 cloves garlic, minced
- ¼ cup all-purpose flour
- ¾ cup heavy whipping cream, room temperature
- 12 ounces frozen crawfish tail meat, thawed and drained
- ½ teaspoon Cajun seasoning
- 2 (16-ounce) French bread loaves, halved lengthwise
- 2 cups grated Gruyère cheese
- ¾ pound andouille sausage, casings removed and diced
- 2 cups shredded whole milk mozzarella cheese
Instructions
- Preheat oven to 350°. Line 2 large baking sheets with aluminum foil.
- In a large, heavy skillet, melt 2 tablespoons butter with olive oil over medium-high heat. Add onions, salt, and pepper; cook, stirring frequently, for 10 minutes. Reduce heat to medium-low, and cook, stirring occasionally, for 30 minutes or until onions are caramelized. Remove onions from skillet, and set aside.
- Add mushrooms to same skillet; cook over medium-high heat, stirring frequently, for 10 minutes or until mushrooms are tender. Remove from heat, and stir in arugula.
- In a large saucepan, bring 3 cups water and bouillon cubes to a boil over high heat. Add eggplant, and cook for 10 minutes or until tender. Drain well. Melt remaining 2 tablespoons butter in pan over medium-high heat. Add drained eggplant and garlic; cook 5 minutes. Stir in flour; cook 1 minute. Stir in cream.
- In a medium bowl, toss crawfish with Cajun seasoning.
- Place French bread halves cut side up on prepared pans. Spread eggplant mixture on all bread. Sprinkle with Gruyère, and top with sausage, onions, mushroom mixture, crawfish, and mozzarella.
- Bake for 15 to 20 minutes or until bread is crisp and cheese is melted.
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