I have some crawfish in the freezer...?!
Answers: and wanted to make some dip. Do you have a good recipe for crawfish dip?
CRAWFISH DIP
2 pounds crawfish chopped 1 can cream of mushroom
1 can cream of celery 1 can Rotel
1 stick butter (8 tblsp) 1 onion finely chopped
1 bell pepper finely chopped
Saute the onion & bell epper in butter. Add the Rotel (stewed tomatoes with chopped pepper) and cook down (reduce the amount of liquid). Add the chopped crawfish and cook for five minutes. Add the cream of mushroom & celery. Cook on low for forty minutes; stirring occasionally to keep from sticking. Season to taste.
Serve with Crackers & Chips.
nfd?
1 lb bulk sausage (hot is especially good)
1/2 cup onions, chopped
1/2 cup bell peppers, chopped
2 tablespoons garlic powder
1 (10 1/2 ounce) can cream of mushroom soup
1 lb Velveeta Mexican cheese
2 lbs crawfish tails
Take one lb. of the crawfish tails and process them in a food processor until well chopped.
Brown your sausage, onion and bell pepper in a large sauce pan; drain when sausage is done (I use my colander).
Return the sausage mixture to the saucepan and all all of the remaining ingredients except for the 2 lbs. of crawfish.
Mix well and cook over low heat until the cheese is completely melted.
After the cheese is melted, add the crawfish and mix well.
Let this mixture simmer for 10-15 minutes, stirring to keep it from sticking.
Serve this in a crockpot to keep it warm; also, it can be mixed up in the crockpot, just make sure to brown your sausage first.
Serve with chips or if you really want a spicy kick, serve it with my recipe of Saltine Snackers.
HOT CRAWFISH DIP
1 lb. crawfish, peeled, cooked, chopped
3 ribs celery, chopped
1 bell pepper, chopped
1 med. onion, chopped
4 toes garlic, chopped
3/4 stick butter
1 (7 oz.) jar pimento, chopped
1 can cream of mushroom soup
1 1/2 sm. can pet milk
1 tbsp. lemon juice
1 tbsp. cooking sherry (to taste)
1/2 lb. Cheddar cheese, grated
4 dashes LA hot sauce
4 dashes Lea & Perrins
Salt & black pepper to taste
In butter, saute celery, bell pepper, onion and garlic until tender. Add pimento, soup, milk and cheese and seasonings. Simmer on low 15 minutes. Add crawfish, lemon juice and sherry. Place in chafing dish over low heat to keep warm. Serve with Escort crackers.
INGREDIENTS
* 1 cup butter
* 2 bunches green onions, chopped
* 1/4 cup chopped fresh parsley
* 2 pounds peeled crawfish tails
* 2 tablespoons all-purpose flour
* 2 egg yolks, beaten
* 1 (12 fluid ounce) can evaporated milk
* 1 (1 pound) loaf processed cheese food, cubed
* salt and black pepper to taste
* hot pepper sauce to taste
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DIRECTIONS
1. Heat butter in a large pot over medium heat. Stir in green onions, and cook briefly. Add parsley and crawfish, and simmer about 7 minutes, stirring frequently. Stir in flour to coat crawfish.
2. In a small bowl, mix together egg yolks and evaporated milk. Stir into crawfish, and reduce heat to medium-low. Gradually add cheese cubes, stirring continuously until the cheese has melted. Season with salt, pepper, and hot pepper sauce. Remove from heat, and bring to room temperature before serving.