Sarah Sellers, one of the most-robbed "American Idol" contestants of Season 10 and a food blogger when she's not singing and performing, has been posting her "Idol" viewing-party snack recipes in Reality Rocks all season long, each night cooking up a feast that corresponds to that week's "Idol" theme. For Elton John Week, it was British pub grub; for Rock & Roll Hall Of Fame Week, she fried up Elvis-inspired fritters; for Movie Week, nachos and pizza were the main attractions; for 21st Century Week, it was healthy nouveau cuisine; for the Carole King theme, she put her own twist on items from the restaurant named after Carole's song, "Hard Rock Cafe"; and for last week's "Now & Then" theme, it was a real potluck, with a modern crab tart appetizer plus an old-fashioned meatball recipe.
So this week on "Idol," Lady Gaga is the mentor, and the top 4 are singing the classic songs of Leiber & Stoller. Considering that the stick-skinny Gaga barely looks like she eats solid food these days, Sarah looked to Leiber & Stoller's blues/New Orleans roots for inspiration. Last night's shrimp cakes were inspired by the Elvis Presley hit "King Creole," and tonight she's serving crawfish spinach dip, straight off the menu at Smokey Joe's Cafe. "Yes, I was a little scared about experimenting with crawfish, but I couldn't stop eating it!" admits Sarah.
So don't be scared. Dig in!
Crawfish Spinach Dip
Ingredients
▪ 1 tbsp olive oil
▪ 1/2 onion, diced
▪ 2 garlic cloves, minced
▪ 4 cups fresh spinach, packed
▪ 1 tsp Cajun seasoning
▪ 1/4 tsp salt and pepper
▪ 1/4 tsp crushed red pepper
▪ 1/2 lb crawfish tail meat
▪ 1 block of cream cheese
▪ 1/2 cup sour cream
▪ French baguette, sliced
▪ cooking spray
▪ garlic powder
Preheat oven to 350 degrees.
Heat the oil in a large skillet over medium-high heat. Add the onion and sauté until translucent, then add the garlic and sauté until fragrant, around 30 seconds.
Add the spinach and cook until wilted down. Stir in the Cajun seasoning, salt, peppers, and crawfish, and sauté until most of the liquid has evaporated.
While the spinach and crawfish are cooking, place the French bread slices on a baking sheet and cover with the cooking spray. Sprinkle with the garlic powder and bake until lightly crisp.
Turn the heat to medium-low and stir in the cream cheese until melted. Add the sour cream and heat through. Adjust the seasoning accordingly. Serve in a large bowl with the crisp baguette slices.
Check out Sarah's food and music blogs at http://sarahsmusicalkitchen.com/
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