Cajun Flatbread Recipe
bechamel, peppers, crawfish, shrimp, onions and cheese
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Ingredients
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APPETIZERS
Method
APPETIZERS
- 1
Prep and preheat
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Arrange the flatbread rounds on the sheet for topping.
- 2
Make the bechamel base
In a small saucepan, melt butter over medium heat. Whisk in flour and cook about 1 minute to form a light roux. Slowly whisk in milk, cooking until the sauce thickens and is smooth. Season with salt, pepper, and a pinch of nutmeg.
- 3
Sauté vegetables
In a skillet, heat olive oil over medium heat. Add onion, peppers, and garlic; sprinkle with half of the Cajun seasoning. Sauté until onions are translucent and peppers are tender. Remove from heat.
- 4
Cook seafood
In the same skillet, add crawfish tails and shrimp. Sprinkle with the remaining Cajun seasoning and cook just until pink and opaque, about 2–3 minutes. Remove from heat.
- 5
Assemble flatbreads
Spread a thin layer of bechamel across each flatbread. Top with the sautéed vegetables, crawfish, and shrimp. Sprinkle evenly with mozzarella and cheddar cheese.
- 6
Bake
Bake in the preheated oven for 8–12 minutes, until cheese is melted and bubbly and the edges are golden.
- 7
Finish and serve
Remove from oven, sprinkle with chopped green onions. Slice into wedges and serve immediately.