Warm Crawdad Dip

This wonderful dip comes from Lafayette, Louisiana
in the heart of Cajun country.  Those folks make it a 
lot hotter by substituting a local pepper that is as 
fiery as a jalapeno.  Try it this way and then you can 
doctor it up with your own favorite pepper, or pepper 
sauce, if it is a little too sissy for your taste.

  1/4 cup of melted butter
  1/4 cup  of poblano pepper, diced
  1/4 cup of celery, thinly sliced
  2 tablespoons of garlic, minced
  1/4 cup of green onion tops, chopped
  1 tablespoon of chopped parsley
  1 pound of crawfish tails, peeled and chopped
  1 cup of heavy cream
  1 tablespoon of Cajun seasoning
  1 cup of Cheddar cheese, grated

Melt butter, add the vegetables and sauté until tender.
Add the crawfish and sauté until tender. Stir in the cream
and cook several minutes until mixture thickens, then
add seasoning and melt the cheese.  Place in a chafing dish
or warmer and serve with chunks of French bread for dipping.


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2 Comments

  1. This would work with shrimp, too, wouldn’t it?

    • Absolutely, you can usually substitute shrimp for crawfish in almost any recipe.


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