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.
Garnishes: sliced green onion, chopped flat-leaf parsley
How to Make It
Melt butter in a Dutch oven over medium heat; add green onions and bell pepper. Cook, stirring occasionally, 8 minutes or until bell pepper is tender. Stir in crawfish and next 3 ingredients; cook, stirring occasionally, 10 minutes. Reduce heat to low. Stir in cream cheese until mixture is smooth and bubbly. Serve with toasted French bread slices.
You'll need 6 to 7 pounds of cooked whole crawfish for 1 pound of hard-earned meat. Or sub in frozen, peeled crawfish tails.
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!
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.
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.
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.
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