|
|
Crawfish DipAppetizers & Beverages
Add to Recipe Box
|
|
|
Submitted by Jan Istre
Kaplan, La
on Saturday, April 07, 2007
|
 MacGourmet users, drag image to your MacGourmet recipe box.
|
|
|
| Makes: | 20 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 1 hour, 0 minutes |
| Ready In: | 1 hour, 30 minutes |
|
A great party dip to serve with crackers or chips. Rice and crawfish are two staple food of the Cajuns. The rice stubble/chaf is the prime source of food for crawfish. The crawfish crop is raised in rotation with rice crop. Crawfish farming began in the 1960s. Before then, crawfish were caught in the wild. With the spread in popularity of Cajun cooking, crawfish farming expanded to become an industry that nets Louisiana between $25 million to $45 million per year. Crawfish season begins in the fall when farmers flood their ponds. Harvesting begins as early as November and continues until summer.
To harvest crawfish, farmers drive in boats across acres and acres of ponds, pulling up strings of wire mesh traps and bringing in an average 635 million crawfish annually.
Source: www.planetark.com
|
| |
| Ingredients |
| 2 pounds crawfish chopped |
1 can cream of mushroom |
| 1 can cream of celery |
1 can Rotel |
| 1 stick butter (8 tblsp) |
1 onion finely chopped |
| 1 bell pepper finely chopped |
| |
| | | Directions | Saute the onion & bell epper in butter. Add the Rotel (stewed tomatoes with chopped pepper) and cook down (reduce the amount of liquid).
Add the chopped crawfish and cook for five minutes. Add the cream of mushroom & celery. Cook on low for forty minutes; stirring occasionally to keep from sticking. Season to taste.
Serve with Crackers & Chips.
|
|
|
| |
| |  Printer-friendly Page
 Send this Recipe to a Friend |
| |
|
|
