In Louisiana, February means two things: Mardi Gras and crawfish. Two-thirds of all mudbugs are harvested this month. Most locals start with a boil (corn, sausage, and potatoes), but what's left goes into crawfish pie, and luscious appetizer dips.
I've been wanting to make this for years but could never find crawfish when we had a reason to make such a dish. Finally found some (1lb frozen, cooked per recipe) and just made it but it's so salty, we can't even eat it. I'm sure it's the actual crawfish and not the recipe but I'd definitely try draining and maybe even rinsing the crawfish next time to be rid of some of the salt.
This dip was fantastic! I added a little extra cream cheese (about 1/3 of a stick) and about a 1/2 tsp more cajun seasoning for a little extra kick and it was delicious! The dip was only out 10 minutes before it was all gone!
Quick, easy and awesome! Next time I am going to serve over pasta as the main course.
Taste was good, but a big soupy mess. Made this as specified. I hoped that when it cooled a little, the cream cheese would help the mixture firm up a bit, but it was more like soup than dip. Not "creamy" at all.
I made this for Super Bowl and everyone went crazy over it . One lady ask me to let her know when I was making it again , so she could drop by !!!! LOL .
This is so incredibly awesome, my husband and I loved this so much that I 10x'd the recipe and served it warm out of chafers at my wedding reception....5 months later, they are still talking about it! I used frozen cooked crawfish tails that I found at Walmart Super Center ( in their frozen seafood case ). This is also fabulous tossed up in hot pasta !!!! : )
Took this to a Superbowl party and it was a huge hit. While making, I poured off half the oil before adding the cream cheese because it seemed way too oily. Next time I will use half as much butter--it was far too much. I also used 1/3 less fat cream cheese and only 12 oz of crawfish meat because that was the size it was sold in--it is hard to imagine putting more in after the fact. It was chockful of crawfish meat. Even with these changes, it was delicious and devoured.
AMAZING!!!! Made this for a friends birthday party and it was a HUGE hit!!! Tons of compliments and that was the first thing gone!!! Will for sure make it again and again!!
I have made this twice and it is gone in no time. Everyone likes it. The only thing I changed is to use a red bell pepper and fat free cream cheese. I have not had a problem with it being thin. The only time is gets soupy is when it is reheated in the microwave. Otherwise, an outstanding dip.
We made this dip for a Mardi Gras party and it was absolutely delicious! Everyone loved it. I added a few dashes of hot sauce to kick it up a bit. I have also subbed a pound of shrimp when I could not find crawfish and that is equally tasty.
I agree with rest of reviews, the dip was outstanding. Not too soupy, I thought it was just right. I got the Crawfish at the grocery at Walmat, and I must say it was outstanding. I was impressed on the size of the meat. Highly reccommend this recipe to all.
I served this last night for a Mardi Gras party....it was a big hit! I doubled the recipe and they practically licked the bowl clean! A couple of things - I used frozen crawfish tail meat(drained but not much moisture) from Walmart (worked great) and added some Scoops corn chips next to the bread for dipping. They worked well. For those who wanted it a little spicier, I had some "Slap Yo Mama" hot seasoning sitting out. It was a nice consistency, could have been a litle thicker but definitely NOT soupy like some have experienced. I wll be making this dip again - soon!
This was rich and delicious. I used a red bell pepper instead of the green because I had one handy, and I added a bit more Creole seasoning than called for because I thought it could use a bit more heat. Otherwise, I made it exactly as directed. As others have said, it was a little soupy for a dip as written. We spooned it onto baguette slices and it worked out okay, but I will try to adjust to make it thicker next time, as there definitely will be a "next time." Or I might make it again the same way and serve it over rice, or maybe get crazy and use it as a sauce to top fish or crab cakes.
I plan to make this for a Fat Tuesday pot luck and decided to test it first. The hard part of this recipe is finding a pound of crawfish. Luckily, a local seafood market sells exactly what's needed for this recipe. Like one of the other reviews, I found the recipe a little soupy for a dip, but I'm sure that can be easily remedied by adding a little corn starch to the butter, onions, and peppers while they're simmering (roux, anyone?), which I plan to do when I prepare this next time. The only change I made this time around was to add a few dashes of hot sauce to give it a little more spice. Other than those minor adjustments, I'd say that this is a fabulously delicious recipe. I had to force myself to stop eating it and save some for dinner (going to try it over rice). I would highly recommend this recipe to everyone.
The flavor is very good but I will say that I think it is a little soupy for a dip and I drained the crawfish...so I would recommend draining the crawfish and perhaps adding a bit more cream cheese. Overall, I will make this again...very tasty.
My neighbor made this for Super Bowl Sunday and it was delicious. In lieu of the green pepper, he added roasted poblano and served with toasted crusty bread. The flavor is very rich and satisfying. I had to be sure that I found and saved the recipe!
Made this for a Super Bowl party. It was a hit with everyone. The only things I changed was: I could only find a 12 oz. package of crawfish tails (from Louisiana), so I added a 4 oz. package of salad size shrimp. I added less than an 1/8 teaspoon extra Creole seasoning to compensate for using the shrimp. French baguette slices are a must! Would be good over rice too! Everyone was licking their fingers and finding forks to scrap their plates. This is a keeper.
