Description
The title says it all. It's a rich and creamy, cheesy dip with spicy-delicious chunks of crawfish. Yum! Serve warm with chips or crackers
Ingredients
- 3 tablespoons butter
- 1/2 cup green onion tops, chopped
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup green pepper, chopped
- 2 tablespoons flour
- 1 1/4 cups milk
- 2 cubes chicken bouillon
- 4 ounces of cream cheese
- 1/2 cup parmesan ;cheese, grated
- 1 pound cleaned crawfish tails, raw and chopped
- 3/4 teaspoon Slap Ya Mama or your favorite Cajun seasoning blend
- Cayenne pepper, to taste
Instructions
- Melt butter in a large, heavy saucepan over medium heat.
- Add vegetables and cook for 10 minutes, stirring often.
- Lower heat if needed toward the end of cooking.
- Stir in flour and let cook for 1 minute.
- Pour milk in a little at a time, stirring to blend well.
- Add bouillon cube continuing to stir while cooking until the mixture thickens.
- Add cream cheese, then parmesan cheese stirring until they melt into the sauce.
- Stir in the crawfish and seasonings, let simmer for 5 minutes.
- Serve warm with corn chips or crackers.
Notes
Add a little milk or water to thin the dip if needed.
Buy locally grown and harvested seafood.
Chop the tender crawfish tails into chunky pieces before adding them to the sauce. This gives you that satisfying texture in every bite.
Don't rush the simmer. Give the dip a full 5 minutes on low heat after adding the crawfish so the flavors have time to marry.
Taste before you season. If you're using leftover boiled crawfish, hold back on the seasonings until you've tasted the finished dip.
Serve it warm. This dip is at its best straight from the pan or kept warm in a small slow cooker on the table.
Stir in a splash of hot sauce at the end for an extra kick if your crowd likes heat. Keep a bottle on the table too!
