This Chunky Cheesy Creamy Crawfish Dip is perfect for parties or as an appetizer before a meal. Serve the spicy dip with chips or crackers for a memorable gathering. Yum!
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Anything made with crawfish is good to me, especially when anticipating crawfish season. There’s nothing like a pile of steamy freshly boiled crawfish, but this dip made with the frozen crustaceans helps curb that craving until harvest time comes.
I’m from a small town called Kaplan, Louisiana. It’s located in Vermilion Parish where they grow a lot of crawfish. Here is a video, Fresh Seafood in the Most Cajun Place on Earth, about harvesting crawfish and crab in my homeland.
Simplifying The Classic Crawfish Dip
There are many crawfish dip recipes and most call for a can of condensed creamed soup. I prefer fresher, simpler ingredients, so we’ll start this recipe by sauteing the onion, celery, and peppers in butter. A little flour helps thicken the sauce.
Next, add milk and bouillon cubes for flavor. Stirring in a chunk of cream cheese and shredded parmesan in the pan melts them into the creamy base.
Now here comes the chunky part. A pound of chopped raw crawfish tails is stirred into the cheesy creamy sauce. This simmers for 5 minutes and becomes the most luscious bowl of flavor for chips or crackers to escort into your mouth. Yum!
You can also use leftover crawfish tails from your last crawfish boil. Note that you may have to adjust the seasoning since the crawfish will already be seasoned.